Ingredients
2 large jalapeno peppers, halved lengthwise and seeded12 boneless quail breasts (about 1 pound)12 bacon strips1 bottle (16 ounces) Italian salad dressing
Preparation
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.
