Drain the pepperoncini peppers and select 24 of them, approximately 2 inches long.

Set the remaining peppers aside for garnish.

Carefully remove and discard the stems and seeds from the selected peppers.

Thoroughly drain the seeded peppers on paper towels to remove excess moisture.

Stuff each pepper with one piece of Monterey Jack cheese with peppers.

Add one piece of cooked chicken to each pepper.

Wrap each stuffed pepper in a sheet of thawed phyllo pastry.

Place the wrapped firecrackers on a baking sheet.

Spray the firecrackers with butter-flavored cooking spray.

Bake at 375°F (190°C) for 10 minutes, or until golden brown and crispy.

Optionally, garnish with fresh long chives before serving.