Stuffed Bandera Quail with Pepper Glaze

• Kosher salt and freshly ground black pepper
• 8 semi-boneless quail (back, breast, and thigh bones removed)
• 2 (8-ounce) packages cream cheese, each cut crosswise into four equal slices
• 4 fresh jalapeno chiles, stemmed, seeded, and sliced lengthwise into strips
• 2 to 4 sweet-hot pickled jalapenos, or use homemade (see page 254)
• 8 strips thick-cut applewood-smoked bacon
• 2 cups jalapeno pepper jelly

1. Preheat an outdoor grill.
2. Rub salt and pepper all over the quail to season.
3. Lay the quail on baking sheets, skin side down.
4. Set a slice of cream cheese in the center of each bird and top with 2 strips of fresh jalapeno and 1 or 2 slices of sweet-hot pickled jalapenos.
5. (If you prefer, you can do all fresh chiles4 strips per bird, or all pickled chiles3 or 4 slices per bird.)
6. Fold the quail with the cheese and chiles inside and wrap a piece of bacon around each bird to secure.
7. Grill the quail on both sides over medium heat until cooked through, about 30 minutes total, turning the birds with tongs halfway through cooking.
8. A few minutes before the quail are done, heat the jelly in a small saucepan set over medium heat until it liquefies.
9. Set the cooked quail on a serving platter and brush generously with the jelly glaze.
10. Serve the quail immediately.
11. The quail can be stuffed and wrapped with bacon, securely wrapped in plastic wrap, and refrigerated up to 1 day in advance.
12. Grill just before serving.
13. The chilled quail may need a little extra grilling time.

kosher salt, back, cream cheese, jalapeno chiles, sweethot, bacon, jalapeno pepper

Taken from www.epicurious.com/recipes/food/views/stuffed-bandera-quail-with-pepper-glaze-382684 (may not work)