• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Texas Firecrackers

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 2 22-oz jars pepperocini
  • -peppers; Drained
  • 6 oz Monterey jack cheese with
  • -peppers; cut into 24
  • -rectangles
  • 6 oz 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.

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