Jalapeno Quail Appetizers Recipe

Jalapeno Quail Appetizers Recipe
Jalapeno Quail Appetizers Recipe photo by Taste of Home
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Jalapeno Quail Appetizers Recipe

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"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 20 min.

Ingredients

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

Directions

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. Yield: 1 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Quail Appetizers in Taste of Home June/July 2004, p62

  • 2 large jalapeno pepper, halved lengthwise and seeded*
  • 12 boneless quail breasts (about 1 pound)
  • 12 bacon strips
  • 1 bottle (16 ounces) Italian salad dressing
  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. Yield: 1 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Quail Appetizers in Taste of Home June/July 2004, p62

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