Stuffed Quail Breasts with Bacon, Jalapeno & Cheese

1 pkg of 8 Diamond H Ranch Quail Boneless Breasts
4 cups bread, cubed
6 slices bacon, cut into small pieces
½ tsp garlic, minced
½ cup onion, chopped
2-3 jalapenos, seeded and chopped
¾-1 cup chicken broth
1 cup cheddar cheese, grated
Olive oil
Salt & pepper
Chili powder

Cut bread into ½" cubes and place on a baking tray. Toast bread in 400°F oven until it is lightly toasted, about 5-10 minutes. Cook bacon in a large pan over medium-high heat until it is just starting to turn golden but not yet crisp, about 10-12 minutes. Drain fat from pan until about 2 tbsp remain. Return pan to heat and add garlic, onions, and jalapenos. Sauté about 5 minutes. Deglaze pan with ¼ cup of chicken broth. Add toasted bread. Gently mix the stuffing and add broth ¼ cup at a time until the bread is moist but not soggy. Mix in cheese then remove pan from heat and allow to cool. Season to taste with salt and pepper.

Pat the quail breasts dry with a paper towel. Stuff each breast generously with the stuffing. Lightly coat the outside of the breast with olive oil. Lightly season with salt, pepper, and chili powder.

Grill over medium heat. Start with meat side down and cook about 5-7 minutes. Flip and cook another 5 minutes. Quail meat is done when it feels firm to the touch. (For oven: Cook under broiler starting with meat side down. Cook about 5 minutes, flip and cook another 5 minutes until skin is golden brown and meat is firm to the touch.)

Diamond H Ranch