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Jalapeno Quail Appetizers
SUBMITTED BY:
Diana Johnston
"'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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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
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METRIC
INGREDIENTS
2 large jalapeno peppers, halved lengthwise and seeded*
1 pound boneless quail breasts
12 bacon strips
1 (16 ounce) bottle Italian salad dressing
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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.
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REVIEWS
Reviewed on Dec. 2, 2006 by GRILLBERT
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GRILLBERT
Dec. 2, 2006
i didnt use the italian dressing,i changed it up a little bit and used a teriyaki flavor.it came out delicious.the bacon keeps the quail tender and delicious.good recipe.
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i didnt use the italian dressing,i changed it up a little bit and used a teriyaki flavor.it...
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