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Nutrition Facts
Serving Size 62 g
(Approx. 14 Servings)
Amount Per Serving
Calories 150 Calories From Fat 80
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 430 mg 18%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 11 g
Vitamin A 2% Iron 4%
Vitamin C 6% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bacon Wrapped Quail
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Serves
14  People

Ingredients

Recipe makes 14 Servings

2 jalapeños, divided use
1 Lb H-E-B Black Pepper Bacon, divided use
1 pkg. Frozen Quail Breasts, thawed and breasts split
1 Tsp kosher salt
1/2 cup(s) H-E-B Artisan Cheddar Cheese, shredded
1/4 cup(s) shallots, minced
1 Tbsp garlic, minced
1/4 cup(s) bourbon, optional
2 Tbsp maple syrup
2 Tbsp Dijon mustard
3 Tbsp apple cider vinegar
2 Tbsp salted butter
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Instructions

1
Preheat oven to 450ºF, or if grilling, preheat grill to medium-high.
2
Cut 1 jalapeño into 14 strips, and cut 7 slices of bacon in half.
3
To prepare quail: season each breast with salt then top with 1 strip of jalapeño and some shredded cheese. Fold breast over then wrap entire breast with 1/2 piece of bacon. Secure with a skewer or toothpick. Continue until all breasts are wrapped.
4
Place on a lined baking sheet and bake or grill 20 minutes.
5
Meanwhile, dice 4 to 5 slices of uncooked bacon, and place in a skillet over medium-high heat.
6
Cook several minutes to allow some fat to render out and the bacon to begin to crisp.
7
Finely dice remaining jalapeño then add to bacon along with minced shallots and garlic. Cook 2 minutes, stirring occasionally.
8
Add bourbon and carefully set on fire (using a stick lighter) to allow alcohol to cook off.
9
Once alcohol has cooked off, stir in maple syrup, mustard, and apple cider vinegar. Bring to a simmer for 1 minute, remove from heat and quickly stir in butter.
10
Serve sauce in a small bowl next to quail.

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