Carter Smith’s Jalapeño Dove Poppers

Ingredients:

•  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

Directions:

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.