PEPPERONCINI FIRECRACKERS

Pepperoncini Firecrackers image

My youngest daughter and I enjoy time in the kitchen together making these attractive appetizers. The "firecrackers" burst with chicken, cheese and pepperoncinis.

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 7

Previous Next

Ingredients

1 jar (24 ounces) pepperoncini, drained
1/2 pound boneless skinless chicken breasts, cooked and cut into 24 pieces
24 thin strips Monterey Jack cheese or pepper Jack cheese (about 1-1/2 inches x 1/4 inch x 1/8 inch)
24 sheets phyllo dough, (14 inches x 9 inches)
Refrigerated butter-flavored spray
Melted butter
48 whole chives, optional

Steps:

Remove 24 pepperoncini 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)., 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 in. x 4-1/4 in. each., 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 if desired.

Nutrition Facts : Calories 425 calories, Fat 25g fat (14g saturated fat), Cholesterol 83mg cholesterol, Sodium 2073mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.