We used Feta cheese to stuff our jalapeno halves, which were stuffed into the quail, but you can use pepper jack, cheddar, etc... instead. If you plan on serving this as a main course figure 3 quail per person for big eaters. This would make excellent appetizers as well.
We also roasted some sweet, fresh corn on the grill. Some of us opted to make "elotes" with the roasted corn. Elotes is an authentic Mexican side dish you will see served at the best taqueria's in town. It's one of my favorite ways of eating corn...so zesty, sweet and crunchy...it makes my mouth water just thinking about it.
Elotes or Mexican Roasted Corn with Lime and Chili Seasonings
4 fresh jalapeno peppers, sliced longways
1 lb bacon, peppered or non-peppered
1 block of your favorite flavor cheese, cut into small slices
8 bay leaves
1/4 cup olive oil
freshly ground salt and pepper to taste
4 sprigs of fresh rosemary, chopped
1/4 cup fresh basil, chopped
8 cloves of garlic coarsely chopped
Stuff the cavity of each bird with a half of a pepper slice, cheese slices and a bay leaf. Secure with toothpicks or skewers if necessary.
Place the quail in a large bowl or Ziploc bag. In a bowl mix together olive oil, salt, pepper, rosemary, basil and garlic. Pour the dressing over the quail. Refrigerate overnight.
Remove quail from the marinade and wrap with bacon. Save the marinade for basting. Secure with toothpicks or skewers.
Place on a hot grill and baste with the marinade.
Cook over medium heat until golden brown and the birds are cooked through.
Serve and enjoy.