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Quail poppers roasted in a cast iron skillet

Quail Jalapeño Poppers

Jack Hennessy
This upland appetizer will be the Jalapeño popper that party goers talk about for years.
4.81 from 21 votes
Prep Time 1 day
Cook Time 30 minutes
Course Appetizer
Cuisine American
Servings 2
Calories 130 kcal

Ingredients
  

For the Poppers

  • 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)

For the Marinade

Instructions
 

  • 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

Calories: 130kcal
Keyword Dove, Jalapeño Poppers, Quail
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