The original recipe: Jalapeno Dove Poppers
15 whole plucked dove breasts
1 package (8 ounces) dairy-free cream cheese
15 jalapeño slices, each slice halved (fresh or canned)
2 packages regular-sliced nitrate-free 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.