8 oz TURKEY TENDERLOIN or CUTLETS
1/2 c Italian dressing
7 Slices TURKEY BACON
20 pickled jalapeno pepper rings
4 oz Pepper Jack cheese, cut into 1/4-inch slices
Slice turkey lengthwise to measure 1/4 to 1/2-inches thick. Cut into squares, yielding about 20 squares.
Place turkey in self-sealing plastic bag or glass dish and add Italian dressing. Seal and turn or stir to coat all surfaces. Refrigerate for 1 to 2 hours.
Cut each bacon strip into 3 equal sized pieces.
Drain jalapeno peppers and place on paper towels to remove excess liquid.
Remove turkey from dressing and discard dressing.
Assemble appetizers by stacking 1 square turkey, 1 slice cheese and 1 jalapeno pepper ring. Wrap each stack with a turkey bacon strip and secure with a toothpick.
Repeat until all ingredients are used.
Grill or broil turkey poppers, 4 to 5 inches from a preheated grill or broiler. Use medium to low heat and turn half-way through cooking to brown all sides. Cook thoroughly until turkey square has lost all pink color inside. If necessary, drain any fat.