Stuffed Smoked Quail With Cheese And Jalapeno Recipes

JALAPENO QUAIL APPETIZERS

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.

BACON-WRAPPED QUAIL STUFFED WITH GOAT CHEESE

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 BANDERA QUAIL WITH PEPPER GLAZE

Steps:

• Preheat an outdoor grill. Rub salt and pepper all over the quail to season. Lay the quail on baking sheets, skin side down. Set a slice of cream cheese in the center of each bird and top with 2 strips of fresh jalapeño and 1 or 2 slices of sweet-hot pickled jalapeños. (If you prefer, you can do all fresh chiles-4 strips per bird, or all pickled chiles-3 or 4 slices per bird.) Fold the quail with the cheese and chiles inside and wrap a piece of bacon around each bird to secure. Grill the quail on both sides over medium heat until cooked through, about 30 minutes total, turning the birds with tongs halfway through cooking. A few minutes before the quail are done, heat the jelly in a small saucepan set over medium heat until it liquefies. Set the cooked quail on a serving platter and brush generously with the jelly glaze. Serve the quail immediately.
• The quail can be stuffed and wrapped with bacon, securely wrapped in plastic wrap, and refrigerated up to 1 day in advance. Grill just before serving. The chilled quail may need a little extra grilling time.

SOUTHERN STUFFED QUAIL

Steps:

• Preheat the oven broiler.
• In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
• Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
• Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

STUFFED SMOKED QUAIL WITH CHEESE AND JALAPENO

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.