Update my dinner status, I'm making this tonight.
Servings: 24 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 22-oz jars pepperocini
- 6 oz Monterey jack cheese with
- 6 oz Skinned and boned chicken
- 24 Sheets Frozen phyllo dough;
- Butter flavored cooking
- 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. Recipe by: Southern Living Posted to recipelu-digest by Rodeo46898 on Mar 2, 1998
