So here is something I dreamed up. Tried it last night. Gonna tweak a few things but overall I'm calling this a win!
Started with 12 dove breasts. Cut off the bone then cut each breast in half. Put it in a bowl with a couple tablespoons of zesty Italian dressing, a Tablespoon of tomato paste, Blaze seasoning (a little or a lot - I like a lot), juice of 1 large lemon, about a cup of chopped scallions, salt and pepper. Let marinate on the fridge over night.
Then cut the tops off of about 7 or 8 large Hatch Green chillies and remove the veins and seeds. Be careful not to split or tear the chilies. Parboil the cleaned chilies for a few minutes until they are a little soft and pliable. Set them aside to cool.
While the chilies are cooling, add about 2 cups of grated cheese to the dove mixture and mix thoroughly so that the cheese is evenly distributed.
Carefully stuff the dove/cheese mix into the chilies. I used the handle of a butter knife to work the dove mix down to the bottom of the chilies.
Once the chillies are filled, completely wrap the stuffed chillies in bacon, securing with toothpicks.
Grill until bacon is done.
Let them rest for a few minutes. Can be served whole as an entree or cut into 1"ish sections and served as an appetizer.
Because I am now a Ragin' Blaze disciple I dusted mine with a quick sprinkle before serving. I guess you could leave this part out - but why would you want to?:thumbup:
Enjoy!!
Started with 12 dove breasts. Cut off the bone then cut each breast in half. Put it in a bowl with a couple tablespoons of zesty Italian dressing, a Tablespoon of tomato paste, Blaze seasoning (a little or a lot - I like a lot), juice of 1 large lemon, about a cup of chopped scallions, salt and pepper. Let marinate on the fridge over night.
Then cut the tops off of about 7 or 8 large Hatch Green chillies and remove the veins and seeds. Be careful not to split or tear the chilies. Parboil the cleaned chilies for a few minutes until they are a little soft and pliable. Set them aside to cool.
While the chilies are cooling, add about 2 cups of grated cheese to the dove mixture and mix thoroughly so that the cheese is evenly distributed.
Carefully stuff the dove/cheese mix into the chilies. I used the handle of a butter knife to work the dove mix down to the bottom of the chilies.
Once the chillies are filled, completely wrap the stuffed chillies in bacon, securing with toothpicks.
Grill until bacon is done.
Let them rest for a few minutes. Can be served whole as an entree or cut into 1"ish sections and served as an appetizer.
Because I am now a Ragin' Blaze disciple I dusted mine with a quick sprinkle before serving. I guess you could leave this part out - but why would you want to?:thumbup:
Enjoy!!
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