Best Stuffed Smoked Quail With Cheese And Jalapeno Recipes

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QUAIL JALAPEñO POPPERS



Quail Jalapeño Poppers image

This upland appetizer will be the Jalapeño popper that party goers talk about for years.

Provided by Jack Hennessy

Categories     Appetizer

Number Of Ingredients 13

4 quail, breasts and legs ((Dove is a great substitute))
4 2-inch thick jalapeños, (halved and seeded)
8-10 oz semi-hard to hard cheese ((I used a chipotle gouda))
8 slices of bacon ((not thick cut))
6 Juice from limes, (freshly squeezed)
Freshly cracked black pepper
Freshly minced cilantro for garnish ((optional))
½ cup soy sauce
½ cup olive oil
¼ cup mirin sweet cooking wine
¼ cup honey
2 tbsp. rice vinegar
½ tsp. sesame oil

Steps:

  • Combine the ingredients for the marinade in a large bowl.
  • Breast out the quail and cut off legs and soak in marinade overnight.
  • Slice the jalapeños in half lengthwise and remove seeds and pulp with a butter knife. Soak in freshly squeezed lime juice anywhere from one hour to overnight (the longer the soak, the stronger tang of lime).
  • When ready to assemble poppers, cut strips of hard, high-temp cheese that are approximately ½ inch thick by ½ inch wide (basically a strip to fit inside the hollow cavity of each halved jalapeño).
  • Place cheese strip in each jalapeño and top with a quail breast. Wrap bacon tightly around the poppers-you shouldn't need a toothpick-and set along rim of an oven-safe skillet. Crack fresh black pepper over the top of the poppers.
  • Preheat oven to 275 degrees Fahrenheit.
  • Add quail legs from the marinade to the center of the skillet.
  • Cook quail poppers and legs at 275 F for 20 minutes, then turn on the broiler to crisp the bacon and the legs. This should take anywhere from 5 to 10 minutes at most.
  • Remove the skillet from the oven and let poppers cool for 5 minutes prior to serving.
  • Garnish with freshly minced cilantro (optional).

Nutrition Facts : Calories 130 kcal, ServingSize 1 serving

JALAPENO QUAIL APPETIZERS



Jalapeno Quail Appetizers image

"My husband quail-hunts every season, and this recipe has become our favorite way to serve the birds. The bacon keeps the meat from drying out, and the jalapeno lends a little zip," shares Diana Johnston of Kingston, Oklahoma, "I sometimes serve these cute bundles as a main dish."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 35m

Yield 1 dozen.

Number Of Ingredients 4

2 large jalapeno peppers, halved lengthwise and seeded
12 boneless quail breasts (about 1 pound)
12 bacon strips
1 bottle (16 ounces) Italian salad dressing

Steps:

  • Cut each jalapeno half into three long strips. Place a strip widthwise in the center of each quail breast; roll up from a short side. Wrap each with a bacon strip and secure with toothpicks. , Place in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Grill appetizers, covered, over indirect medium heat for 16-20 minutes or until quail juices run clear and bacon is crisp, turning occasionally.

Nutrition Facts :

BACON-WRAPPED QUAIL STUFFED WITH GOAT CHEESE



Bacon-Wrapped Quail Stuffed with Goat Cheese image

Provided by Melissa Clark

Categories     Cheese     Garlic     Herb     Poultry     Bake     Thanksgiving     Stuffing/Dressing     Goat Cheese     Bacon     Quail     Fall     Winter     Grill/Barbecue

Yield Makes 8 servings

Number Of Ingredients 9

16 (4-ounce) quail, rinsed and patted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup fresh thyme leaves
8 cloves garlic, peeled and halved
16 ounces soft fresh goat cheese
16 sprigs fresh rosemary
16 strips thick-cut bacon

Steps:

  • Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.
  • Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

STUFFED SMOKED QUAIL WITH CHEESE AND JALAPENO



Stuffed Smoked Quail with Cheese and Jalapeno image

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!

Provided by Deletedprofile C

Categories     Other Main Dishes

Time 2h15m

Number Of Ingredients 24

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.

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