Recipe - Texas Firecrackers

2 22oz jars pepperocini
peppers; Drained
6 ounce Monterey jack cheese with
peppers; cut into 24
rectangles
6 ounce Skinned and boned chicken
breast half; cooked, cut
into 24 rectangles
24 Sheets Frozen phyllo dough;
Thawed
Butter flavored cooking
spray
48 Fresh long chives; Optional

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 recipeludigest by Rodeo46898 Rodeo46898@aol.com on Mar 2, 1998