Jalapeno Dove Popper Quesadillas

I get questions a lot about recipes for game birds/etc.  Poppers are great, but there are only so many you can consume a season.  I was having a conversation with my friend Graham at a recent dove shoot, and he mentioned his Jalapeno Dove Popper Quesadillas.  Intrigued, I asked him to document the cook.  Needless to say, they are insanely awesome.

Here is the recipe and the process.

Enjoy!:

1. Marinate the breasts in store-bought mojo marinade or mix in a bowl with ranch, pickle juice, and Worcestershire
2. Remove from marinade, put in a bowl, and rub/dust liberally with your favorite (I use garlic salt, cracked black pepper, and Charlie Vergos Rendezvous seasoning)
3. Place breasts on a wire rack over a sheet pan and put in the oven at 350 for ~ 8-10 minutes
4. Meanwhile, cook your bacon in a cast iron skillet and dice your jalapeños
5. Combine jalapeños, a handful of shredded sharp cheddar, and a block of cream cheese (pro tip: let the cream cheese come to room temp for easier mixing)
6. Pull the breasts from the oven and finish them in your bacon-greased skillet for no more than a minute per side to crisp ‘em up
7. Chop bacon and breasts pretty fine and then combine with cream cheese mixture
8. Build your quesadillas: spread popper mixture on one side, fold over (you can make burritos if that’s your fancy)
9. Grill on a new/clean skillet with a little butter until GBD
10. Let rest for a couple of minutes, chop ‘em up, and enjoy! (I like to dip it in sour cream with some leftover jalapeños as garnish)

The process: