Jalapeno Quail Appetizers

[Roxy]

Jalapeno Quail Appetizers:

 

2 large Jalapeno Peppers, halved lengthwise and seeded

12 boneless quail breasts (about 1 pound)

12 bacon strips

1-(16-oz,) Bottle Italian Salad Dressing

 

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.