Serrano Stuffed Quail

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

6 quail breasts
6 slices of bacon
1 white onion
6 serrano chiles
pepper

Instructions:

Take the quail breasts and place them breastbone up. Make an incision on each side of the breastbone parallel to the breastbone. Open each lengthwise incision to create a pocket. Dice the onions and serrano chiles very fine. Mix the diced chiles and onions approximately 3/4 onion and 1/4 serrano chilies (Increase the chilies if you prefer extra spicy).

Stuff the pockets of the quail with the mix, then take 1 slice of bacon and wrap it around the bird to hold the serrano/onion mix in the pocket. Secure the bacon with a toothpick, then lightly pepper the quail breasts and grill. Cook about 10-15 minutes per side and serve with wild rice and white corn.

Recipe from Kevin McCormick.