This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Texas Firecrackers
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- #71867
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
24 pepperoncini salad peppers (2-inch size), drained*
6 ounces Monterey Jack cheese with peppers, cut into 24 (12- x 3- x 3-inch) rectangles
1 skinned and boned chicken breast half (6 ounce size), cooked and cut into 24 pieces
24 sheets frozen phyllo pastry, thawed
butter-flavored non-stick cooking spray
48 fresh long chives (optional)**
directions
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 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 F for 20 minutes or until golden brown. Tie twisted ends of pastry with chives, if desired. Serve immediately.
* Banana peppers may be substituted for pepperoncini salad peppers. Roast peppers at 400 degrees F 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.
added by
recipe_trader
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 3, 2009
I do not like using phyllo dough and said I wouldn't make them again, but then I tasted them and changed my mind. I was surprised that the peppers got a hotter flavor after baking, but they were delicious! My mouth is watering just thinking about them. lol