I really do understand. If you soak your dove breasts in teriyaki sauce, wrap them in bacon and jalapeno pepper and slap them on the grill, they taste great. Just this once, I want you to try something a little different. This appetizer preparation is spicy, cool, cheesy and juicy – all in the same bite. Ideally, the doves should be blackened in a screaming hot cast iron skillet, but not past medium-rare.
Spicy Dove on Tomato
- 20 dove breast halves boneless with skin removed
- 2 -3 tablespoons olive oil
- 3 tablespoons Hi-Mountain Fajita Seasoning
- 1 4 oz can diced fire roasted chilies Ortega type
- 7 medium-sized firm tomatoes
- 1 1/2 cups shredded jack cheese
- Toss doves in olive oil and then season liberally with Hi-Mountain Fajita seasoning.
- Heat a heavy duty pan on high heat until very hot. Add dove breasts and cook on each side until well-browned, but not cooked past rare to medium-rare.
- Remove doves from pan and allow to cool.
- Slice tomatoes into 20 slices. Place cooked dove on tomato, top with diced chilies and jack cheese.
- Place under a preheated broiler until cheese is melted and slightly browned.