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Texas firecrackers

Yield: 1 Servings

Ingredients:

• 2 Pepperoncini salad peppers -
• 6 oz Monterey jack cheese w/peppe
• 1 Skinned & boned chicken brea
• 24 Frozen phyllo pastry; thawed Butter-flavored cooking spra
• 48 Fresh long chives; (optional

Instructions:

Recipe by: bwills@CCSMTP.REDSTONE.ARMY.MIL Select 24 (2-inch long) 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 phyllo sheets with cooking spray; stack. Cut stacked 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 375 degrees for 20 minutes or until golden brown. Tie twisted ends of pastry with chives if desired. Serve immediately. Yield: 2 dozen. * 24 (2-inch) banana peppersmay be substituted for pepperoncini salad pepeprs. Roast peppers at 400 degrees until charred (about 12 minutes). Cool completely; remove and discard stems and seeds. ** You may slice the green portion of green onions lengthwise and substitute for chives. NOTE: Unbaked Texas Firecrackers may be frozen in an airtight container for up to 3 months. To serve bake as directed and tie with chives if desired

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