Pepperoncini Firecrackers

Name: Pepperoncini Firecrackers
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

7 ingredients

3 steps

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.