1 cup (2) firm pears, peeled, cored, finely chopped
1 Tbsp. red onion, chopped
2 Tbsp. red bell peppers, chopped
2 Tbsp. yellow bell peppers, chopped
2 Tbsp. green bell peppers, chopped
2 tsp. Anaheim chiles, roasted, peeled, chopped
1 ½ tsp. fresh cilantro, chopped
1 ½ tsp. scallion tops, chopped
¼ tsp. salt
¼ tsp. pepper
1 ½ tsp. balsamic vinegar
½ tsp. lemon juice
½ cup Wisconsin Hot Pepper Jack cheese, shredded
½ cup Wisconsin Monterey Jack cheese, shredded
¼ cup Wisconsin Asiago cheese, shredded
4 oz. boneless chicken breast, skinned and halved
½ tsp. seasoned salt
½ cup unsalted butter, melted
1 lb. (18 sheets, 17 inch x 2 inch each) phyllo dough
36 fresh chives, blanched DIRECTIONS:For pear salsa: Combine ingredients in small bowl. Stir until well-mixed; set aside.
For firecrackers: Combine Hot Pepper Jack, Monterey Jack and Asiago cheeses in small bowl. Cut chicken into 18 pieces. Sprinkle chicken with seasoned salt. Cut tops off pepperoncinis and remove seeds. Put ¼ oz. cheese mixture and one piece chicken into each pepperoncini. Set aside.
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. Place one pepperoncini one inch from narrow edge of piece of phyllo. Roll phyllo around pepperoncini. Twist ends to seal. Repeat with remaining phyllo and pepperoncinis. Place firecrackers on greased jelly roll pan. Bake at 350°F for 20-25 minutes, or until phyllo is golden brown.
To blanch chives, place in boiling water for 15 seconds; remove and drain. Tie twisted ends of firecrackers with blanched chives. Serve firecrackers with pear salsa. SERVINGS:18 servings From: PHOTO CREDIT:Photo Credit: Wisconsin Milk Marketing Board