Quail Jalapeño Poppers Recipes

JALAPEñO POPPERS WITH BACON

Steps:

• Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
• In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
• Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

QUAIL JALAPEñO POPPERS

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).

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.

BUFFALO WING POPPERS

Steps:

• Preheat oven to 325°. Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.