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
Recipe
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.
