Season the quail with salt, pepper and molido powder. Stuff the quail with
the Apple Jerky Salsa. Tear the corn husks into thin strips and truss the
quail. Roast in a 475 degree oven for approximately 7 to 8 minutes. Be
careful not to overcook quail, as it becomes dry very quickly. Remove quail
from oven and brush with apple glaze. Place it back in the oven for 1 or 2
minutes, making sure not to burn the glaze. Serve immediately.

Busted and Entered for you by: Bill Webster