| Ingredients | Pear Salsa |
| 1 cup (2) firm pears, peeled, cored, finely chopped |
| 1 tablespoon red onion, chopped |
| 2 tablespoons red, yellow and green bell peppers, chopped |
| 2 teaspoons Anaheim chiles, toasted, 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 teaspoon Balsamic vinegar |
| 1/2 teaspoon lemon juice |
| Firecrackers |
| 1/4 cup La VacaRica brand Cotija, grated |
| 3/4 cup La VacaRica brand Asadero, shredded |
| 1/4 cup La VacaRica brand Añejo Enchilado, crumbled |
| 4 ounce boneless chicken breast, skinned, halved |
| 1/2 teaspoon seasoned salt |
| 18 peperoncinis |
| 1/2 cup unsalted butter, melted |
| 18 (17x12-inch) sheets (one pound) phyllo dough |
| 36 fresh chives, blanched (To blanch chives, place chives in boiling water for 15 seconds. Remove chives, drain) |
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| Instructions |
1. To make salsa, combine all Pear Salsa ingredients in small bowl. Stir until well mixed; set aside. |
| 2. Heat oven to 350 degrees. |
| 3. Combine cheeses in small bowl; set aside. |
| 4. Cut chicken into 18 (1/4 ounce) pieces. Sprinkle chicken with seasoned salt. |
| 5. Cut tops off peperoncinis and remove seeds. |
| 6. Put 1/4 ounce cheese mixture and one piece chicken into each peperoncini. Set aside. |
| 7. Brush 6 sheets phyllo with melted butter; stacking sheets on top of each other. Cut phyllo into thirds in the width, and in half lengthwise to form 6 portions. Place one peperoncini one inch from narrow edge of piece of phyllo. Roll phyllo around peperoncini. Twist ends to seal. |
| 8. Repeat with remaining phyllo and peperoncinis. |
| 9. Place firecrackers on greased jelly roll pan. Bake for 20 to 25 minutes or until phyllo is golden brown. |
| 10. Tie twisted ends of firecrackers with blanched chives. Serve Firecrackers with Pear Salsa. |
