Serves: 4
Total Calories: 286
1. Put the quail in a medium bowl. Add 1 tablespoon of the oil, lime juice, brown sugar, garlic, and salt. Turn the quail to coat with the marinade. Cover and refrigerate for 3 to 4 hours. Remove from the marinade about 30 minutes before cooking.
2. Meanwhile, prepare the salsa. Then, remove and discard the stem and seeds from the chiles. Cut the chiles into strips then dice them into 1/4-inch pieces.
3. Heat the remaining 2 teaspoons of oil in a nonstick skillet. Add the onion, and cook until translucent, 3 to 4 minutes. Add the diced chiles, corn, and oregano. Cook covered, stirring frequently, until the corn is crisp-tender, about 5 minutes. Add the tomato, cumin, remaining 1/2 teaspoon salt, and pepper. Cook until the mixture comes to a boil, about 1 minute. Set aside off heat.
4. Preheat the broiler. Place the quail breast side down on a baking sheet. Broil 3 to 4 minutes. Turn over and cook until the skin is brown and crisp, about 3 to 4 minutes and the meat is no longer pink inside. Remove from the oven. Reheat the corn mixture, and divide among 4 serving plates. Place 2 quail on top of the corn on each plate. Spoon about 1 tablespoon of the salsa on each quail. Pass remaining salsa at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Quail with Corn and Cucumber and Jalapeño Salsa recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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