This recipe is terrific during dove season, but is also great with chicken. 1 wedge of Monterey Jack cheese 1 pkg. bacon 16 dove breast or a comparable amount of chicken 4 skewers (metal works the best!)

Make 1 inch slit in each side of breast. Fill slit with wedge of green jalapeno pepper and cube of Monterey Jack cheese. Skewer until slits close - 4 to 5 to a skewer. Wrap all with bacon slices. Grill outdoors until bacon is done. If you are using chicken, split boneless breast into approximately 3 pieces and then fold the pieces around the pepper and cheese before skewering.