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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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

Directions Step-By-Step

1
Prepare fire in a barbecue pit with an indirect heat source. Let fire cook down until temperature in chamber is about 250 degrees.
2
Place 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.
3
Stuff 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.
4
Place 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