Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

A recipe that was requested. The Chiltepin peppers are pea-sized and orange-red. They are searing hot, and they grow wild in south Texas. If you can't find them, substitue with dried chile pequins, a close relative. This recipe is from Texas Home Cooking.

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Place one chiltepin in the cavity of each dove, reserving 2 peppers.
  3. Rub salt and pepper into the skins of the birds.
  4. Wrap each dove with a strip of bacon, making sure the breast is covered especially well.
  5. Secure with toothpicks.
  6. Transfer doves to a baking dish that will hold them snugly in a single layer.
  7. Pour stock over the doves, and add the last two peppers to the dish.
  8. Cover and bake for 1 1/2 hours.
  9. Remove the cover and continue baking 20 to 30 more minutes, until the liquid has reduced a bit and the bacon has browned.
  10. Transer doves to a serving platter, discarding the greasy cooking liquid.
  11. let sit for 5 to 10 minutes before serving.
  12. If your guests are not chileheads, caution them against eating the chile pods.

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