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24 whole jalapeno chile pepper -- stemmed and seeded
6 ounces monterey jack cheese -- cut into rectangles
1 6 oz skinless boneless chicken breast. -- cut into strips cooked
24 sheets frozen phyllo dough -- thawed
butter flavored cooking spray -- as needed
48 fresh long chives -- optional
Select 24 peppers, use others for garnish.
Remove and discard stems and seeds from peppers, drain thoroughly on paper towels.
Stuff each pepper with one piece of cheesen and 1 chicken strip.
Spray both sides of 4 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 the 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 F for 20 minutes or until golden. Tie twisted ends of pastry with chives, if desired. Serve immediately.
Serve with salsa for dipping the twisted ends.
If you substitue banana peppers, roast at 400 F until charred. Cool completely; remove and discard stems and seeds.
Slice the green portion of green onions lengthwise and substitute for chives.
Freeze unbaked Texas Firecrackers in an airtight container up to 3 months (Freeze individually on a cookie sheet then transfer to ziploc or container). To serve, bake as directed, and tie with chives, if desired.
Recipe submitted by TexMex Recipes
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