Pepperoncinis are stuffed with three cheeses and chicken, wrapped in phyllo dough, baked to a golden perfection and served with a refreshing pear salsa. Recipe by Chef Sylvia Smith.

Arizona Firecrackers

Pear Salsa:
1 cup (2) firm pears, peeled, cored, finely chopped
1 tablespoon red onion, chopped
2 tablespoons each red, yellow and green bell peppers, chopped
2 teaspoons Anaheim chiles, roasted, peeled, chopped
1 1/2 teaspoons fresh cilantro, chopped:
1 1/2 teaspoons scallion tops, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons Balsamic vinegar
1/2 teaspoon lemon juice

 

Firecrackers:
1/2 cup (2 ounces) Wisconsin Hot Pepper Jack cheese, shredded
1/2 cup (2 ounces) Wisconsin Monterey Jack cheese, shredded
1/4 cup (1 ounce) Wisconsin Asiago cheese, shredded
4 ounces boneless chicken breast, skinned and halved
1/2 teaspoon seasoned salt
18 pepperoncinis
1/2 cup unsalted butter, melted
1 pound (18 sheets, 17 x 12 inches each) phyllo dough
36 fresh chives, blanched*

1. For Pear Salsa: Combine all ingredients in small bowl. Stir until well-mixed; set aside.
2. For Firecrackers: Combine Hot Pepper Jack, Monterey Jack and Asiago cheeses in small bowl.
3. Cut chicken into 18 (1/4 ounce) pieces. Sprinkle chicken with seasoned salt.
4. Cut tops off pepperoncinis and remove seeds.
5. Put 1/4 ounce cheese mixture and one piece chicken into each pepperoncini. Set aside.
6. Brush 6 sheets phyllo with melted butter; stacking sheets on top of each other. Cut phyllo into thirds in width and in half lengthwise to form 6 portions.
7. Place one pepperoni one inch from narrow edge of piece of phyllo. Roll phyllo around pepperoni. Twist ends to seal. Repeat with remaining phyllo and pepperoncinis.
8. Place firecrackers on greased jelly roll pan.
9. Bake at 350°F (175°C) for 20 to 25 minutes or until phyllo is golden brown.
10. To blanch chives, place in boiling water for 15 seconds; remove and drain.
11. Tie twisted ends of firecrackers with blanched chives.
12. Serve Firecrackers with Pear Salsa.

Makes 18 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.