jalapeno quail appetizers

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Servs: 4  Prep: 15m  Cook: 20m  

"'My husband quail-hunts every season, and this recipe has become our favorite way to serve the birds. The bacon keeps the meat from drying out, and the jalapeno lends a little zip,' shares Diana Johnston of Kingston, Oklahoma, 'I sometimes serve these cute bundles as a main dish.'"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 pound boneless quail breasts 1 pound boneless quail breasts
•   12 bacon strips 12 bacon strips
•   1 (16 ounce) bottle Italian salad dressing 1 (16 ounce) bottle Italian salad dressing
•   2 large jalapeno peppers, halved lengthwise and seeded* 2 large jalapeno peppers, halved lengthwise and seeded*

Instructions

1. 1. 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.
   2. 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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