Home | Recipes | Appetizers | Jalapeno Quail



2 large jalapeno peppers, halved lengthwise and seeded*
1 pound boneless quail breasts
12 bacon strips
1 (16 ounce) 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.

Makes 4 Servings

smoked sausage
jalapeno peppers
Sweet Onion
Tabasco sauce
Sweet and sour sauce

<-- Back to Desserts
<-- Back to Recipes

Other Popular Desserts Recipes:

Apricot Almond Brie Bruschetta
Jamaican Jerk Chicken Skewers
Grilled Jalapeno Poppers
Apple Butter Barbecued Shrimp
Stuffed Grilled Zucchini
Lemon Herb Marinated Grilled Shrimp
Grilled French Bread