Try this Texas Firecrackers recipe, or contribute your own.
Suggest a better descriptionSelect 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
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 24 | ||
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Calories: 144 | ||
Calories from Fat: 48 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 11.6mg | 4 % | |
Sodium 180mg | 6 % | |
Potassium 221.5mg | 6 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 15.4g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
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