Texas Firecrackers are delicious. These are a classic appetizer inspired by a Southern Living magazine recipe. Tender pepperoncini peppers are stuffed with creamy Monterey Jack cheese, and juicy chicken, then encased in flaky phyllo pastry sheet and baked until perfectly golden and crispy. The combination of spicy, tangy peppers, melted cheese, savory chicken, and crunchy phyllo creates an unforgettable bite-sized treat that’s perfect for parties, game days, holidays, or any special gathering.
Texas Firecrackers
Texas Firecracker! These are crispy, cheesy and just the right amount of heat. We found this recipe in Southern Living Magazine. These are perfect for parties as appetizers.
12
servings25
minutes20
minutes110
kcal45
minutesKeep the screen of your device on
Ingredients
32 ounces pepperoncini peppers
6 ounces Monterey Jack cheese, cut into 1½ x ¾ x ¼-inch cubes (or use pre-cut cubes and cut them in half)
6 ounces cooked chicken, cut into small pieces
18 sheets frozen phyllo pastry sheets, thawed
4 tablespoons melted butter
Directions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Remove the stems from the pepperoncini peppers and carefully scrape out the seeds.
- Stuff each pepper with:
1 piece of Monterey Jack cheese
1 piece of cooked chicken - Lay out 3 phyllo sheets. Brush or spray each sheet lightly with melted butter or cooking spray, stacking them as you go.
- Cut the stacked phyllo sheets into strips wide enough to wrap around the peppers.
- Wrap each stuffed pepperoncini with a strip of phyllo dough, sealing the end underneath.
- Lightly brush or spray the tops with additional melted butter or cooking spray.
- Bake for 20 minutes, or until the phyllo is golden brown and crisp.
Recipe Video
Thank you
- Leave us a comment on the channel if you try them,
Thank you,
Mary
@Southernspoon
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