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.