Jalapeno Quail Appetizers

Total Time

Prep: 15 min. + marinating Grill: 20 min.


1 dozen

Updated: Jun. 27, 2023
"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."


  • 2 large jalapeno peppers, 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.
  2. Place in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  3. 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.