Pepperoncini Firecrackers |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From TOH. Yummy appetizers! Pretty too. I serve mine with salsa and sour cream. Ingredients:
1 (32 ounce) jar pepperoncini peppers |
1/2 lb boneless skinless chicken breast, cooked and cut into 24 pieces |
24 pieces monterey jack cheese (about 1-1/2 inches x 1/4 inch x 1/8 inch) or 24 pieces monterey jack pepper cheese (about 1-1/2 inches x 1/4 inch x 1/8 inch) |
24 sheets phyllo dough (14 inches x 9 inches) |
pam cooking spray, butter-flavored spray |
melted butter |
48 fresh chives |
Directions:
1. Remove 24 pepperoncinis from jar; remove and discard stems and seeds. Drain peppers on paper towels. Stuff each with a piece of chicken and a cheese strip (cheese may need to be cut to fit in some peppers).
2. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with waxed paper to avoid drying out). Spritz dough with butter-flavored spray. Repeat three times; stack sprayed phyllo dough. Cut stacks into four pieces, about 6-1/2 inches x 4-1/4 inches each.
3. Center one stuffed pepper on one long side of each phyllo stack; roll up and twist the ends to seal. Repeat with remaining peppers and dough. Place on ungreased baking sheets. Drizzle butter over center of firecrackers. Bake at 375° for 18-22 minutes or until golden brown. Tie ends with chives. Yield: 2 dozen.
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