Serves: 60
Total Calories: 1
Carefully remove meat from each side of dove breast with a sharp knife and slice each half lengthwise into 2–3 pieces.
Cut jalapeño pepper lengthwise into strips about the same size as the dove breast. Be sure to remove the seeds. Cut canned water chestnuts into small bite-sized chunks, cut bacon slices into halves. Wrap 1 dove breast slice, 1 jalapeño slice, 1 water chestnut in half slice of bacon and skewer with toothpick. Cook in broiler or on barbecue coals until bacon is brown.
This Jalapeño Dove Breasts recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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