STUFFED SMOKED QUAIL WITH CHEESE AND JALAPENO

Stuffed Smoked Quail with Cheese and Jalapeno image

Provided by Deletedprofile C

Time 2h15m

Number Of Ingredients 24

Previous Next

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

Steps:

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.