Bacon Wrapped Dove Jalapeno Poppers
What’s the first thing that we make after a dove hunt? Dove poppers! These bacon-wrapped dove jalapeno poppers are made with tender dove breast, cream cheese, and a hint of barbecue seasoning. Perfect for cooking on the grill after your annual hunting trip!
Servings: 12 poppers
Ingredients
- 6 dove breasts deboned and cut into single breasts (so you should have 12 breast pieces)
- 6 jalapeno peppers medium to large sized, about 2½-3" in length
- 6 oz cream cheese
- barbecue seasoning *We used 'Que That Barbecue Seasoning from The Flat Top King.
- 12 bacon slices *Regular bacon not thick cut.
- sweet cherry peppers seeded and sliced (optional)*
Instructions
- Preheat grill or smoker. Preheat grill or smoker to 275℉ with your choice of wood or pellets.
- Prepare the jalapeno peppers. Cut the jalapeños in half lengthwise and remove the seeds and veins. The halved peppers should look like hallowed out boats.
- Fill with cream cheese. Spread about 1-2 tablespoons of cream cheese (depending on the size of your peppers) inside each halved jalapeno.
- Add the dove breast. Layer a dove breast on top of the cream cheese and sprinkle with a small bit of your favorite barbecue seasoning. *If using the sliced sweet cherry peppers, lay a few slices on top of the cream cheese before adding the dove breast.
- Wrap in bacon and season. Wrap each stuffed halved pepper with bacon, securing with a toothpick if needed, to form your poppers. Lightly sprinkle each popper with BBQ seasoning. Place the poppers on a wire cooling rack to make it easier to get them on and off the grill.
- Cook on the grill. Place the wire rack with the poppers directly on the grill grates and close the lid. Cook the dove poppers until the bacon is cooked through and the peppers are soft. The internal temperature of the dove breast should be at least 165℉. This should take about 75-80 minutes at 275℉.
- Remove from the grill and serve. Take the dove poppers off the grill and allow to cool slightly before serving.
Notes
- The jarred sweet cherry peppers are optional, but they add a nice bit of sweet brininess to the dove poppers. I always have a jar of the Mezzetta brand Sweet Cherry Peppers in my fridge.
- As you’re deboning the dove breasts, be sure to check for any BB’s that may be left behind and remove them. You definitely don’t want to bite into one of those!
- Although this is hotly contested and some people recommend cooking the dove breasts to medium-rare, I err on the side of caution and cook the dove to an internal temperature of 165°F. I didn’t find these poppers to have a gamey taste whatsoever, but that could be in part because of all of the other flavors. Plus, to get the bacon and peppers cooked through, you’ll have to cook the dove to a higher temperature.