Best 8 Stuffed Smoked Quail With Cheese And Jalapeno Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the culinary journey of preparing a delectable dish that will tantalize your taste buds and impress your dinner guests - stuffed smoked quail with cheese and jalapeno. This dish combines the unique flavor of smoked quail with a savory blend of melted cheese and the spicy kick of jalapenos. As you embark on this culinary adventure, we will guide you through the essential steps to create a masterpiece that will leave your palate craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED QUAIL



Stuffed Quail image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 12

6 ounces whole-grain bread, cut into 1/4-inch cubes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 cup chopped yellow onion
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
1 cup chicken stock, plus more if needed
8 quail, semi-boneless (with leg and thigh-bone, or ask your butcher to debone)

Steps:

  • Preheat oven to 425 degrees F.
  • Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
  • In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
  • Preheat the oven to 350 degrees F.
  • Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

EASY CHEESE-STUFFED JALAPENOS



Easy Cheese-Stuffed Jalapenos image

A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! -Janice Montiverdi, Sugar Land, Texas

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 4 dozen.

Number Of Ingredients 5

24 medium fresh jalapeno peppers
1 package (8 ounces) cream cheese, softened
3 cups finely shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
4 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

Nutrition Facts : Calories 141 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 200mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.

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.

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 :

STUFFED JALAPEñO PEPPER GRILLED CHEESE



Stuffed Jalapeño Pepper Grilled Cheese image

This recipe is sponsored by Farm Rich®. To create an unforgettable grilled cheese, we leaned into the bold flavors of jalapeño poppers and spicy chorizo. The sausage is browned in a skillet, then layered with jalapeño poppers and creamy cheese on sliced Pullman bread. Cooked until golden on the outside and hot and melty within, this sandwich will definitely be a win on game day.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 6 sandwiches

Number Of Ingredients 5

One 18-ounce box frozen jalapeño poppers, such as Farm Rich® Jalapeño Peppers
12 ounces fresh Mexican-style chorizo, casing removed and crumbled (4 to 5 links)
Olive oil, as needed
12 slices Pullman bread
2 1/4 cups shredded Monterey jack, queso Oaxaca or whole milk mozzarella (about 10 ounces)

Steps:

  • Prepare the jalapeño poppers according to the package directions for the oven.
  • Meanwhile, put the chorizo in a large nonstick skillet over medium-high heat. Cook, stirring occasionally and breaking up with a wooden spoon, until just cooked through, about 5 minutes. Remove the chorizo to a medium bowl with a slotted spoon and pour the rendered fat into a small heatproof liquid measuring cup. You should have about 1/4 cup chorizo oil; if not, top with enough olive oil to reach 1/4 cup. Reserve the skillet.
  • Lay the bread slices on a cutting board and brush evenly with the chorizo oil on one side. Flip 6 slices over and top each with 3 tablespoons of the cheese. Divide the chorizo and jalapeño peppers evenly among the 6 slices and finish each with 3 more tablespoons of cheese. Close the sandwiches with the remaining 6 slices of bread, chorizo-oil-side up.
  • Heat the skillet over medium-low heat. Put 2 sandwiches in the skillet and press down with a large lid. Cook until lightly browned, about 3 minutes. Flip and continue cooking, covered, until the cheese is melted and the second side is browned, about 3 minutes more. Repeat with the remaining sandwiches. Use a sharp knife to slice each sandwich in half and serve.

STUFFED JALAPENOS III



Stuffed Jalapenos III image

These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!

Provided by TIFFANY WEAVER

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h5m

Yield 12

Number Of Ingredients 3

12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
  • Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Nutrition Facts : Calories 185.8 calories, Carbohydrate 1.9 g, Cholesterol 36.8 mg, Fat 18 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 313.4 mg, Sugar 1.3 g

SMOKEY JALAPENO CHEESE DIP



Smokey Jalapeno Cheese Dip image

This is a football party favorite! It's a success every time!

Provided by Bre

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 30

Number Of Ingredients 6

3 cups shredded Cheddar cheese
1 cup mayonnaise
¼ cup canned diced jalapeno peppers, drained (reserve juice)
¼ teaspoon liquid smoke flavoring
1 teaspoon garlic powder
¼ teaspoon ground cayenne pepper

Steps:

  • Place the Cheddar cheese into a bowl. In a separate bowl, combine the mayonnaise with the jalapeno peppers, 2 tablespoons of the liquid from the diced jalapenos, smoke flavoring, garlic powder, and cayenne pepper. Mix until thoroughly blended. Stir into the Cheddar cheese, turn into a serving dish, and serve.

Nutrition Facts : Calories 99.2 calories, Carbohydrate 0.5 g, Cholesterol 14.7 mg, Fat 9.6 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 130.8 mg, Sugar 0.2 g

Tips:

  • Choose the right quail: Look for plump, young quail with no signs of damage or spoilage.
  • Prepare the quail properly: Remove the feathers and giblets, and rinse the quail inside and out.
  • Use a flavorful stuffing: The stuffing is what will give your quail its unique flavor, so be sure to use a combination of ingredients that you enjoy.
  • Smoke the quail low and slow: This will help to ensure that the quail is cooked through without drying out.
  • Let the quail rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Stuffed smoked quail is a delicious and unique dish that is perfect for a special occasion. With its tender meat and flavorful stuffing, this dish is sure to impress your guests. So next time you're looking for something new to try, give stuffed smoked quail a try. You won't be disappointed!

Related Topics