Texas Firecrackers - cooking recipe

Ingredients

2 (22 oz.) jars pepperoncini salad peppers, drained
6 oz. Monterey Jack cheese with peppers, cut into 24 (1 1/2 x 1/4 x 1/4 inch) rectangles
1 (6 oz.) skinned and boned chicken breast half, cooked and cut into 24 pieces
24 sheets frozen phyllo pastry, thawed
butter-flavored cooking spray
48 fresh long chives (optional)

Preparation

Select 24 (2-inch long) salad peppers; set others aside for garnish. Remove and discard stems and seeds from peppers; drain thoroughly on paper towels. Stuff each pepper with 1 piece Monterey Jack cheese and 1 piece of chicken; set aide.