Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         pound  goat cheese
     1/4         pound  blue cheese
  2        tablespoons  cilantro -- chopped
  2             medium  garlic cloves -- minced
  6                     quail or cornish hens
  7               cups  baby lettuce leaves -- assorted
     1/2          pint  fresh raspberries or blackberries
     1/2           cup  balsamic jalapeno vinaigrette -- * see note
                        ***MANGO-CHILE SALSA***
  1              large  or 2 medium ripe mangoes -- peeled and diced
     1/2           cup  cilantro -- chopped
  1                     dried ancho chile -- soaked, seeded and
                        -- chopped
  1              small  red bell pepper -- chopped
     1/2      teaspoon  garlic -- chopped
  1                     jalapeno chile pepper -- chopped with seeds
                        salt and pepper -- to taste
                        fresh lime juice -- to taste

Preparation:

*note: recipe separate Preheat the oven to 400 degrees. Combine the cheeses in a mixing bowl and beat with a spoon until well blended. Mix in the chopped cilantro and garlic. Form into 6 balls and place one inside each quail or hen cavity. If you have the grill going, grill the quail until nicely marked, then place them in the oven to bake for 20 minutes. If not using a grill, bake the quail or hen for 20 minutes, then run them under the broiler until golden brown. While the quail or hens cook, combine the salsa ingredients. Season to taste with lime juice, salt and pepper. Place a handful of greens on each plate like a nest and spoon salsa into the nests. Sprinkle fresh berries on the plate and place a quail or hen on top of the salsa. Drizzle the salads with the vinaigrette and serve. Notes: Quail are abundant in Arizona, but they are thought by most residents to be too cute to eat. We find they are more appealing to our tourists. I like them because they make a light entree salad course.

Nutritional Information:

241 Calories (kcal); 13g Total Fat; (47% calories from fat); 17g Protein; 17g Carbohydrate; 34mg Cholesterol; 364mg Sodium