Dove Poppers

Pre-heat smoker or pellet grill to 275°F (135°C) for indirect heat.

Cut the jalapenos down to manageable size and core them, leaving the desired amount of veins depending on how much heat you prefer.

Debone the dove breasts using your fingers or a knife to remove the breast meat from the keel bone.

Fill each jalapeno halve with a spoonful of the whipped cream cheese.

Season the top of the cream cheese with the garlic jalapeno blanco seasoning.

Lay a dove breast on top of the cream cheese filling.

Wrap each prepared popper with half a slice of bacon.

Arrange the wrapped poppers on a wire rack and season the tops liberally with more garlic jalapeno blanco seasoning.

Place the rack of poppers in the smoker and smoke for about 1 hour, until the bacon is crispy and cooked through.

Then 60 min of waiting

Warm up the pepper jelly in a small pot until liquid.

Brush the melted pepper jelly glaze over all the poppers.

Close the lid and let the glaze set for 5-10 minutes before serving.

Then 10 min of waiting