Dove Jalapeño Poppers with Lemon, Honey, & Cilantro Cream Cheese

This dove season, try an alternative take on the tried and true dove jalapeño popper. We “gourmet-ed” it up a little by opting for a lemon, honey, & cilantro cream cheese with sautéed shallots.

Of course you can simply throw these on the grill or even cook them in a conventional oven, but this recipe shines when cooked in the pizza oven using a Tuscan Grill. The wood fired oven produces smokier flavor from the bacon and a nice crust on the cream cheese.

Of course, this recipe is best enjoyed after a fun day of hunting doves in the field!

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INGREDIENTS

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For the Cream Cheese Mixture

• 2 tbsp shallot minced

• 1 tbsp olive oil extra virgin

• 1 bunch cilantro

• Lemon zest from 1 lemon

• 2 tbsp lemon juice (about 1 lemon)

For the Poppers

• 10 jalapeño peppers

• 10 pairs of dove breast removed from the breast bone

• 10 strips of bacon

• Salt and Pepper

• 20 toothpicks

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INSTRUCTIONS

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Cream Cheese Mixture

1. Pour the olive oil into a small pan and heat it over medium heat. Once the oil is hot, add in the shallot and sauté for about 3 minutes. Set aside to cool when done.

2. In a small food processor, add the olive oil and shallot mixture, the cilantro, lemon juice, lemon zest, and honey. Mix well.

3. Next, cut the cream cheese into small chunks and add it to the food processor. Blend until the mixture is smooth.

4. You can make the cream cheese mixture a day in advance to make preparation easier.

Cook the Bacon

1. Preheat the oven to 325℉ or get a fire going in your oven.

2. Place the individual strips of bacon on an oven pan and cook the bacon for about 10 minutes. Remove the pan from the oven and set aside to cool. The bacon shouldn't be fully cooked yet and still pliable once it has cooled.

Jalapeño Poppers

1. Light a fire for the grill or wood-fired oven. If your'e cooking a conventiall oven, set the temperature to 350℉.

2. Soak the toothpicks in water for about 10 minutes or more.

3. Halve each jalapeño length wise and deseed the peppers with a pairing knife. To avoid burning eyes, be sure to wear gloves.

4. Salt and pepper both sides of the dove breasts.

5. Dole out about 1 heaping tablespoon of the cream cheese mixture into the crevasse of each jalapeño half. Then, place a dove breast on top of each jalapeño.

6. Next, cut each piece of cooked bacon in half and wrap it around the jalapeño popper. Keep the bacon in place by piercing it with a tooth pick.

7. Once all of the poppers have been assembled, cook them until the bacon is crispy and cooked through.