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Add a photoПорций: 12
Ингредиенты
- 2 x 22-ounce jars pepperocini peppers, Liquid removed
- 6 ounce Monterey jack cheese with peppers, cut into 24 rectangles
- 6 ounce Skinned and boned chicken breast half, cooked, cut into 24 rectangles
- 24 sht Frzn phyllo dough, Thawed
- Butter flavored cooking spray
- 48 x Fresh long chives, Optional
Инструкции
- Select 24 salad peppers; set others aside for garnish. Remove and throw away 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 4 phyllo sheets with cooking spray; stack. Cut 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 375F for 20 min or possibly till golden. Tie twisted ends of pastry with chives, if you like. Serve immediately
- ** You may slice the green portion of green onions lengthwise and substitute for chives.
- ***Unbaked Texas Firecrakers may be frzn in an airtight container for up to 3 months. To serve, bake as directed, and tie with chives, if you like.
- NOTES :* 24 (2") banana peppers may be substituted for pepperocini salad peppers. Roast peppers at 400F till charred (about 12 min). Cold completely; remove and throw away stems and seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 87 | |
| Calories from Fat 51 | 59% |
| Total Fat 5.73g | 7% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 87mg | 4% |
| Potassium 161mg | 5% |
| Total Carbs 2.81g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.08g | 1% |
| Protein 6.7g | 11% |
