Jalapeno Quail Appetizers

By ruhroh

Ingredients

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

Preparation

Step 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.
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.