Bacon Wrapped Dove Poppers Food

BACON WRAPPED DOVE POPPERS

Steps:

• Roast or char the Hatch chiles and seal them in a bowl with a lid or plastic wrap for 20 minutes. Once cool, peel the skins, remove the stems, veins and seeds. Slice into 2 to 3-inch strips (the same width as the slices of bacon you are using). Soak the strips in the lime juice and apple cider. Pickle them no less than one hour.
• Meanwhile, Preheat the oven to 400 degrees F.
• Slice the top of the garlic heads, drizzle with extra-virgin olive oil, wrap in aluminum foil, cut-side up. Roast for about one hour. Check for doneness, the garlic cloves should be a light caramel color and soft; about 30 to 40 minutes. Exact roasting time will vary depending on the size of the garlic heads. Keep roasting for ten-minute intervals until done.
• Remove from the oven and allow the garlic heads to cool enough to handle. Squeeze out the cloves by pressing up from the root end, left intact. Squeeze out the individual cloves out of each head. They are soft mush and ready to use, drizzle with olive oil and season with salt to taste, to form a paste.
• Lay a strip of bacon on a clean work surface (I love using a large sheet freezer paper for easy clean up). On top of the bacon slice, add a strip of the hatch chili. Dab on some of the garlic paste and spread across the chili. Add as many jalapeno slices as you wish. Top the chiles with a dove breast, then roll up tightly and secure with a toothpick. Repeat for each breast.
• Fire up the grill and set up for a two-zone fire. Grill the dove poppers over indirect heat. The trick is not to get the bacon done before the dove breast. Turn the dove poppers often. They are done with the bacon is brown and crispy; about 30 to 45 minutes.
• Serve hot!

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
• In a medium bowl, mix together the cream cheese, Cheddar, cilantro, salt, pepper and green onions.
• Fill each jalapeno half with a heaping teaspoon of the cream cheese mixture. Wrap the bacon tightly around the jalapenos, overlapping slightly.
• Place the wrapped jalapenos, cheese-side up and spaced 1-inch apart, on the prepared baking sheet. Refrigerate for 30 minutes.
• Transfer to the oven and bake until the bacon is crisp, about 25 minutes.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.