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Jalapeno Quail Appetizer |
Ingredients
- 2 large jalapeno peppers, halved lengthwise and seeded*
-
1 pound boneless quail breasts
- 12 bacon strips
- 1 (16 ounce) bottle Italian salad dressing
Directions
- Cut each Jalapeno half into three log strips.
- Place a strip widthwise in the center of each quail breast; roll up from short side.
- Wrap each with a bacon strip and secure with toothpicks.
- Place in a large releasable 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.
- Keep turning occasionally.
Call you friends over and enjoy before dinner.
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