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Carter Smith’s Jalapeño Dove Poppers


•  15 whole plucked dove breasts
•  Garlic salt
•  Black pepper
•  1 package (8 ounces) cream cheese
•  15 jalapeño slices, each slice halved (fresh or canned)
•  2 packages regular-sliced bacon, cut in half


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

More Hunters Ed!

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  • Texas R3 Strategic Plan
  • By the Numbers
  • Hunting 101s
  • Get Ready
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  • Dove Hunting By the Numbers
  • Mentors
  • Hunting FAQ
  • Recipe: Venison
  • Recipe: Pulled Pork

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