Stuffed Smoked Quail With Cheese And Jalapeno Recipe

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Stuffed Smoked Quail with Cheese and Jalapeno

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By
@aquadias

Recipe courtesy Terry Thompson-Anderson. Note that many grocers now carry frozen quail. Out here in Texas, the quail are fairly small - one of the few things that ain't bigger in Texas!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
45 Min
Cook:
1 Hr 30 Min

Ingredients

QUAIL

8 slice
applewood smoked bacon
8
prepared quail, patted dry

BASTE (MAKES ABOUT 2 CUPS)

1 bottle
italian salad dressing
1 Tbsp
plus 1 teaspoon fresh lime juice
1 tsp
minced lime zest
2 Tbsp
honey
1 Tbsp
worcestershire sauce
1 Tbsp
dijon mustard
1/2 tsp
crushed red pepper
1/4 tsp
ground cumin
1 tsp
garlic powder
1/4 tsp
chili powder
1 Tbsp
minced green onion

STUFFING

1/2 c
shredded asiago cheese
1/2 c
shredded jack cheese
1/2 c
shredded fontina cheese
1/3 c
italian seasoned bread crumbs
2
eggs, well beaten
1
pickled jalapeno, minced
1
chipotle chili in adobo sauce, minced
2 Tbsp
minced cilantro

Step-By-Step

1Prepare fire in a barbecue pit with an indirect heat source. Let fire cook down until temperature in chamber is about 250 degrees.

2Place bacon strips between two pieces of plastic wrap. Using a rolling pin, roll bacon until thin, then set aside. Prepare baste by whisking all ingredients in a bowl.

3Stuff the interior cavity of each quail with a portion of the stuffing. Wrap each quail with a slice of the bacon, tucking the bacon under the wings. Secure the bacon slices with toothpicks.

4Place the birds on the grill and brush with baste. Cook, turning and basting often, for about 1-1/2 hours. Remove the toothpicks before serving. Serve the quail hot, with two birds per person.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Hashtags: #grilled, #tex-mex, #Quail