{"id":6339,"date":"2025-04-26T10:41:44","date_gmt":"2025-04-26T10:41:44","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6339"},"modified":"2025-04-26T10:41:59","modified_gmt":"2025-04-26T10:41:59","slug":"6339","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6339","title":{"rendered":"Jalape\u00f1o Popper Stuffed Quail"},"content":{"rendered":"

\"\"<\/h1>\n

Ingredients :<\/h1>\n

4 Quail<\/p>\n

8 ounce cream cheese(room temperature)<\/p>\n

\u00bc cup shredded cheddar cheese<\/p>\n

4 jalape\u00f1o diced<\/p>\n

\u00be pound ground italian sausage<\/p>\n

\u00bc cup sliced green onion<\/p>\n

4 slices of bacon<\/p>\n

2 tablespoons all purpose seasoning<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/h1>\n

Directions:<\/h1>\n

Heat up a cast iron skillet on medium heat<\/p>\n

Cook your italian sausage all the way through<\/p>\n

Grab a mixing bowl and add cream cheese, cheddar cheese, diced jalape\u00f1o, ground sausage & green onions<\/p>\n

Mix the popper stuffing thoroughly so all the ingredients blend together<\/p>\n

Pat your quail completely dry<\/p>\n

Stuff each quail with the popper cream stuffing<\/p>\n

Lightly season your quail with all purpose seasoning<\/p>\n

Wrap 1 slice of bacon around your quail try to keep the seams on the bottom<\/p>\n

Touch up your quail with a little more seasoning<\/p>\n

Place the quail on a chicken rack. This will make it easier to take in and out of the smoker or oven<\/p>\n

Place your quail in the smoked or oven at 325 degrees(165\u00b0C) for 45-60 minutes<\/p>\n

Once your quail hits 165 degrees(74\u00b0C) in the breast they are done<\/p>\n

Let your quails rest for 5 minutes and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients : 4 Quail 8 ounce cream cheese(room temperature) \u00bc cup shredded cheddar cheese 4 jalape\u00f1o diced \u00be pound ground italian sausage \u00bc cup sliced green onion 4 slices of bacon 2 tablespoons all purpose seasoning TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":6341,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6339","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6339"}],"version-history":[{"count":2,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6339\/revisions"}],"predecessor-version":[{"id":6343,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6339\/revisions\/6343"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6341"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}