mix the spinach,can of maters (undrained),onion,peppers,and garlic in large bowl. then sprinkle the adobo over the top of mixture ( i dont measure i just turn the top yellow), cover and let sit about 20 minutes.
after rinsing the quail pat dry and coat in cajun seasoning.
after the stuffing has set a bit, stuff each bird, then wrap from middle of back, around bottom between the legs,over middle of breast, over the neck whole and over the loose end on the back.
lie each bird on its back in the smoker (which helps the bacon stay wrapped) , at around 250 degrees the bacon will be cooked in about an hour, when the bacon is cooked your birds are done.