Directions:
- For the marinade:
- 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.
- In a small saucepan, blend the honey, salt and cinnamon together and heat to boiling.
- 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).
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 667.36 Kcal (2794 kJ) | ||
| Calories from fat | 468.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.06g | 80% | |
|---|---|---|---|
| Cholesterol | 36.96mg | 12% | |
| Sodium | 382.88mg | 16% | |
| Potassium | 236.63mg | 5% | |
| Total Carbs | 52.24g | 17% | |
| Sugars | 37.47g | 150% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 9.59g | 19% | |
| Vitamin C | 36.4mg | 61% | |
| Vitamin A | 6.1mg | 203% | |
| Iron | 0.2mg | 1% | |
| Calcium | 24.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 359.41 Kcal (1505 kJ) | ||
| Calories from fat | 252.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.04g | 80% | |
|---|---|---|---|
| Cholesterol | 19.91mg | 12% | |
| Sodium | 206.2mg | 16% | |
| Potassium | 127.44mg | 5% | |
| Total Carbs | 28.14g | 17% | |
| Sugars | 20.18g | 150% | |
| Dietary Fiber | 2.2g | 16% | |
| Protein | 5.16g | 19% | |
| Vitamin C | 19.6mg | 61% | |
| Vitamin A | 3.3mg | 203% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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