For quesadillas

Buy a package of six flour tortillas

Buy a package of four semi-boneless birds the day before you're going to cook them


Wash each bird, pat it dry, season with salt and pepper and toss onto a hot grill until they are of almost medium doneness.

Let them rest for a few minutes so they kept their juices.

Tossed into the fridge overnight to chill.

Cook birds until done

After cooking, pick meat from the bones

Toss a tortilla on a heated skillet, liberally apply the quail meat and cheese, like Monterey Jack, and jalapeños, if desired.

Add ingredients to your liking. Add a little chopped cilantro and a splash of lime juice. Top with a second tortilla.

Repeat process for additional Quailsadillas.

Slice into quarters. Arrange on a serving plate.

Add sour cream and salsa for dipping. 

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