stuffed smoked quail with cheese and jalapeno

(1 rating)
Recipe by
Deletedprofile C
Local, TX

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
  • 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

How To Make stuffed smoked quail with cheese and jalapeno

  • 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.

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