Roxy
New member
Jalapeno Quail Appetizers:
2 large Jalapeno Peppers, halved lengthwise and seeded
12 boneless quail breasts (about 1 pound)
12 bacon strips
1-(16-oz,) Bottle Italian Salad Dressing
Cut each Jalapeno half into three long strips. Place a strip widthwise in the center of each quail breast; roll up from a short side. Wrap each with a bacon strip and secure with toothpicks. Place in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill appetizers, covered, over indirect medium heat for 16-20 minutes or until quail juices run clear and bacon is crisp, turning occasionally.
2 large Jalapeno Peppers, halved lengthwise and seeded
12 boneless quail breasts (about 1 pound)
12 bacon strips
1-(16-oz,) Bottle Italian Salad Dressing
Cut each Jalapeno half into three long strips. Place a strip widthwise in the center of each quail breast; roll up from a short side. Wrap each with a bacon strip and secure with toothpicks. Place in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill appetizers, covered, over indirect medium heat for 16-20 minutes or until quail juices run clear and bacon is crisp, turning occasionally.
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