Carter Smith's Jalapeño Dove Poppers


  • Serves 8 to 10
  • 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
Jalapeño Dove Poppers


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.

Carter Smith served as Executive Director of the Texas Parks and Wildlife Department from 2008 through 2023.

From Texas Parks & Wildlife Magazine