Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Texas Firecrackers
- add review
- #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.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
see more appetizer and snack recipes
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