INGREDIENTS:   Mild or Medium Green Chile strips, Bacon, Monterey Jack Cheese (cubed), any "spicy meat marinade" (I prefer mesquite marinade by Grill Mates), and "some type of game bird", wild meat, or domestic meat.  So far, I've made this recipe with Dove breasts and Pheasant breasts, but I think it would be great with nearly any meat!  Doves are the best in my opinion however, plus they're fun to hunt.

DIRECTIONS:   If using game birds, filet the meat off the breast bone, then cut further to make somewhat thin (approx. 1/4") filets.  Cut filets into approximately 1" strips.  If using meat (i.e., venison steak) cut into the same size and thickness strips.  Marinate the above meats in your spicy meat marinade for as long as the package call for.

Now, lay a green chile strip flat on a cutting board.  Lay a strip of meat on top of the green chile strip.  Lay a strip of Monterey Jack cheese on top of this.  Now, ROLL this all up together.  Once rolled, wrap this roll in a bacon strip and stick a toothpick through it to hold this all together.

Place the rolls (make a bunch...they'll go fast) on your charcoal or gas grill and cook until they are done...but remember as always, don't overcook or they'll dry out.  People will eat 'em as fast as you can cook them.  This is a great recipe that's quick, easy and tasty.  Have fun with it!