-15 whole plucked dove breasts
-1 pkg (8 oz) cream cheese
-15 jalapeno slices, cut julienne
-2 pkgs of bacon, cut in half
Brown Sugar Glaze:
-3 Tbsp brown sugar
-1/2 tsp nutmeg
-1/2 tsp cinnamon
-1 1/2 Tbsp. water
-With a paring knife, separate the breasts from the bone so you have about 30 halves. Sprinkle lightly with garlic salt & pepper. Take a breast half, some cream cheese, and a jalapeno slice and wrap in bacon. Secure with a toothpick.
For the Brown Sugar Glaze, mix all ingredients in a bowl with a whisk. Set aside until ready to use.
Grill the poppers until the bacon is cooked on both sides, about 3-5 minutes. When they are just about done, baste both sides with the Brown Sugar Glaze. (Don't do this beforehand because the glaze will burn)