Texas Firecrackers

Photo: flickr user qnr

Ingredients

2 22-oz jars pepperocini peppers, Drained

6 ounces Monterey jack cheese with peppers, cut int

6 ounces Skinned and boned chicken breast half, cooked, cut into 24 rectangles

24 shts Frozen phyllo dough, Thawed

Butter flavored cooking spray

48 Fresh long chives, Optional

Preparation

Select 24 salad peppers; set others aside for garnish. Remove and discard stems and seeds from peppers; drain thoroughly on paper towels. Stuff each pepper with 1 piece Monterey Jack cheese and 1 piece chicken; set aside.

Spray both sides of 4 phyllo sheets with cooking spray; stack. Cut phyllo in half lengthwise and then crosswise. Place 1 pepper on each phyllo stack, at one long end. Starting with long end, roll phyllo around pepper. Twist ends to seal. Place on a baking sheet. Repeat with remaining phyllo and stuffed peppers. Bake at 375F for 20 minutes or until golden brown. Tie twisted ends of pastry with chives, if desired. Serve immediately

** You may slice the green portion of green onions lengthwise and substitute for chives.

***Unbaked Texas Firecrakers may be frozen in an airtight container for up to 3 months. To serve, bake as directed, and tie with chives, if desired.

NOTES :* 24 (2") banana peppers may be substituted for pepperocini salad peppers. Roast peppers at 400F until charred (about 12 minutes). Cool completely; remove and discard stems and seeds.