stuffed smoked quail with cheese and jalapeno

Name: Stuffed Smoked Quail with Cheese and Jalapeno
Prep time: 45 min
Cook time: 1 h 30 min
Yield: 4
Ingredients: ## QUAIL; 8 slice(s) applewood smoked bacon; 8 - prepared quail, patted dry; ## BASTE (MAKES ABOUT 2 CUPS); 1 bottle(s) italian salad dressing; 1 tablespoon(s) plus 1 teaspoon fresh lime juice; 1 teaspoon(s) minced lime zest; 2 tablespoon(s) honey; 1 tablespoon(s) worcestershire sauce; 1 tablespoon(s) dijon mustard; 1/2 teaspoon(s) crushed red pepper; 1/4 teaspoon(s) ground cumin; 1 teaspoon(s) garlic powder; 1/4 teaspoon(s) chili powder; 1 tablespoon(s) minced green onion; ## STUFFING; 1/2 cup(s) shredded asiago cheese; 1/2 cup(s) shredded jack cheese; 1/2 cup(s) shredded fontina cheese; 1/3 cup(s) italian seasoned bread crumbs; 2 - eggs, well beaten; 1 - pickled jalapeno, minced; 1 - chipotle chili in adobo sauce, minced; 2 tablespoon(s) minced cilantro

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Local, TX

Updated on Apr 25, 2012

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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prep time 45 Min

cook time 1 Hr 30 Min

method ---

yield 4 serving(s)

Ingredients

QUAIL
8 slices applewood smoked bacon
8 - prepared quail, patted dry
BASTE (MAKES ABOUT 2 CUPS)
1 bottle italian salad dressing
1 tablespoon plus 1 teaspoon fresh lime juice
1 teaspoon minced lime zest
2 tablespoons honey
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon chili powder
1 tablespoon minced green onion
STUFFING
1/2 cup shredded asiago cheese
1/2 cup shredded jack cheese
1/2 cup shredded fontina cheese
1/3 cup italian seasoned bread crumbs
2 - eggs, well beaten
1 - pickled jalapeno, minced
1 - chipotle chili in adobo sauce, minced
2 tablespoons minced cilantro

How To Make stuffed smoked quail with cheese and jalapeno

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.

Step 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.
Step 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.
Step 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.
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