1. For the marinade: 2. In a glass bowl mix the olive oil, garlic and ancho chile powder; add the quail, cover and refrigerate for at least 4 hours or overnight if possible. 3. In a small saucepan, blend the honey, salt and cinnamon together and heat to boiling. 4. Place 1 jalapeno in the cavity of each quail and fold legs over the other half. Coat the quail with the honey/cinnamon mixture and wrap with one bacon strip. Pin together with a toothpick that has been soaked in water (so it will not burn when roasted). 5. Roast over a mesquite charcoal fire for about 4 minutes, flip the quail and cook on the other side for about 2 minutes or until cooked to medium-rare. ---------------------------------------------------------------------------
Nutrition
Ingredients
