stuffed smoked quail with cheese and jalapeno
(1 rating)
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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!
(1 rating)
yield
4 serving(s)
prep time
45 Min
cook time
1 Hr 30 Min
Ingredients For stuffed smoked quail with cheese and jalapeno
- QUAIL
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8 sliceapplewood smoked bacon
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8prepared quail, patted dry
- BASTE (MAKES ABOUT 2 CUPS)
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1 bottleitalian salad dressing
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1 Tbspplus 1 teaspoon fresh lime juice
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1 tspminced lime zest
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2 Tbsphoney
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1 Tbspworcestershire sauce
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1 Tbspdijon mustard
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1/2 tspcrushed red pepper
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1/4 tspground cumin
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1 tspgarlic powder
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1/4 tspchili powder
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1 Tbspminced green onion
- STUFFING
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1/2 cshredded asiago cheese
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1/2 cshredded jack cheese
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1/2 cshredded fontina cheese
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1/3 citalian seasoned bread crumbs
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2eggs, well beaten
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1pickled jalapeno, minced
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1chipotle chili in adobo sauce, minced
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2 Tbspminced cilantro
How To Make stuffed smoked quail with cheese and jalapeno
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1Prepare fire in a barbecue pit with an indirect heat source. Let fire cook down until temperature in chamber is about 250 degrees.
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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.
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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.
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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.
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