Carter Smith’s Jalapeño Dove Poppers
With a paring knife, separate breasts from breastbones to make 30 lobes. Sprinkle very lightly with garlic salt and pepper. Take a breast lobe, some cream cheese and a jalapeño slice, and wrap in bacon. Secure with a toothpick. Grill over mesquite, oak, or charcoal for 3 to 5 minutes, then turn and continue grilling until bacon is crisp.
Serves 8 to 10.
Chase Fountain | TPWD
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