Directions:
- Preheat oven to 350ºF.
- Place one chiltepin in the cavity of each dove, reserving 2 peppers.
- Rub salt and pepper into the skins of the birds.
- Wrap each dove with a strip of bacon, making sure the breast is covered especially well.
- Secure with toothpicks.
- Transfer doves to a baking dish that will hold them snugly in a single layer.
- Pour stock over the doves, and add the last two peppers to the dish.
- Cover and bake for 1 1/2 hours.
- Remove the cover and continue baking 20 to 30 more minutes, until the liquid has reduced a bit and the bacon has browned.
- Transer doves to a serving platter, discarding the greasy cooking liquid.
- Let sit for 5 to 10 minutes before serving.
- If your guests are not chileheads, caution them against eating the chile pods.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.4 Kcal (362 kJ) | ||
| Calories from fat | 21.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 4% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 343.2mg | 14% | |
| Potassium | 252mg | 5% | |
| Total Carbs | 9.6g | 3% | |
| Sugars | 4.8g | 19% | |
| Protein | 7.2g | 14% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 36 Kcal (151 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 4% | |
|---|---|---|---|
| Cholesterol | 3mg | 2% | |
| Sodium | 143mg | 14% | |
| Potassium | 105mg | 5% | |
| Total Carbs | 4g | 3% | |
| Sugars | 2g | 19% | |
| Protein | 3g | 14% | |
| Calcium | 3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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