Boneless breast meat from 10 to 15 doves
1 lb thin bacon
5 to 8 poblano chiles
6 limes – juiced
4 heads of garlic
Prepare the chiles. Blacken the skins of the poblano chiles, put them in a bag and let them steam for 30 minutes or so. This can be quickly done with a torch or over a gas stove burner. Remove the stems and seeds of the chiles and soak them in the lime juice. Pickle them for at least 1 hour.
Roast the garlic. Preheat the oven to 350°F. Slice off the top 1/4 of the heads of garlic and drizzle a little oil on the cut surface. Arrange the heads cut side up in some foil. Close the foil and roast in the oven for 1 to 1.5 hour(s). Remove, cool and squeeze the garlic into a bowl. Season with olive oil and salt.
Build the poppers. Lay down a slice of bacon, then a slice of poblano pepper about the same size. Smear some roasted garlic on the pepper, then put a dove breast on it. Roll this up tight and stick a toothpick through to hold. Repeat until you’ve done all the breasts.
Grill over medium heat with the grill grate open. Take your time and turn the poppers often. They’re done when the bacon is crispy. Serve piping hot.