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Texas Firecrackers

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TEXAS FIRECRACKERS
 Categories: Appetizers, Cheese, Poultry
      Yield: 1 Servings
 
      2    Pepperoncini salad peppers -
      6 oz Monterey jack cheese w/peppe
      1    Skinned & boned chicken brea
     24    Frozen phyllo pastry; thawed
           Butter-flavored cooking spra
     48    Fresh long chives; (optional
 
  Recipe by: bwills@CCSMTP.REDSTONE.ARMY.MIL
       Select 24 (2-inch long) 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 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 for 20 minutes or until golden brown. Tie
  twisted
       ends of pastry with chives, if desired.  Serve immediately.
  Yield: 2
       dozen.
  
       * 24 (2-inch) banana peppersmay be substituted for pepperoncini
  salad
       pepeprs.  Roast peppers at 400 degrees 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
 
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