How to make it

  • Directions:
  • 1.Preheat the oven to 375F.
  • 2.Place the quail on a clean cutting board. Working with one at a time and using a small, sharp knife, cut the wing tips and legs from each bird. Cut down the center of the backbone of each quail, opening up the body. Lay flat, skin side down.
  • 3.Generously season all sides of each quail with salt and pepper. Lay 2 strips of chile down the center of each one and, working from one cut side, roll the birds into a tight cylinder.
  • 4.Working with one bird at a time, place 2 strips of bacon, side by side, on a clean surface. Place a rolled quail on one end, and again roll into a tight cylinder, completely enclosing the quail. Repeat the process to cover all the birds.
  • 5.Place the rolled quail, seam side down, in a baking pan, leaving about 2 inches between birds. Transfer to the preheated oven and roast for about 12 minutes, or until the bacon is thoroughly cooked and nicely browned.
  • 6.Remove from the oven and let rest for 5 minutes.
  • 7.Using a serrated knife cut each quail roll crosswise into ½-inch-thick rounds. Place a small skewer through each round, going straight through the center, entering and exiting through the bacon wrap. Dip the quail rolls into the barbecue sauce to glaze slightly.
  • 8.Place on a platter and serve warm with the ranch dressing for dipping.

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