Bacon Wrapped Jalapeno Dove Poppers. Bacon. Jalapeno. Cream cheese. Dove breast. Wrap it all up and bake it and call it yummy! Oven and air fryer options.
1/2cupMoore's or Dales Marinade(or Teriyaki marinade)
6very largefresh jalapeno peppers
1/2 cupcream cheese
6slicesbaconNot thick-cut
Instructions
Rinse dove breasts with cold water in a colander and place in a large zip-top plastic bag. Pour marinade over dove and seal the bag. Refrigerate for at least 2 hours or overnight.
Preheat oven to 400 degrees.
Remove the dove breasts from the marinade and pat them dry with paper towels. Throw away the marinade. With a sharp knife remove the dove breasts from the bone.
Wearing latex gloves to protect your hands from the peppers, cut the jalapenos in half horizontally. They will look like little boats. Scrape out all the seeds and membrane-unless you want 4 Alarm Poppers because this is where the heat is. If you only have small peppers, use 12 of them. You can cut a slit in the top, cutting to but not all the way through the other side and scrape out the seeds.
With a table knife, cut off 2 or three little pieces of cream cheese about 1 teaspoon each and insert it into the "boat".
For the large jalapenos, place two small dove breasts on the cream cheese. For the small ones, place one dove breast in the jalapeno.
Cut the bacon slices in half. Wrap each large jalapeno with a half slice of bacon. For the small ones, cut the bacon into fourths and wrap the bacon around the pepper. These will need a toothpick to help secure them or use a longer piece of bacon.
Place the poppers on a wire cooling rack and put it in a foil-lined baking sheet. Bake for 25 minutes or until the bacon is crisp and the peppers are soft.
Notes
Air fryer option: Place the bacon-wrapped poppers on the air fryer rack in a single layer and roast them (360-375 degrees) for 12 minutes or until bacon is crisp and dove is done.