Huckleberry Cowboy Smoked Quail Poppers with Fresno Chiles
Quail works especially well for a popper because the breast meat is lean, tender, and cooks quickly. Pair it with Fresno chiles, a rich cheese filling, bacon, and smoke, and you get an appetizer with plenty of texture and flavor without losing the quail underneath everything else.
For these poppers, Revolution Barbecue I’m Your Huckleberry Cowboy Rub gets used in three places. It seasons the quail, goes into the cream cheese and smoked Gouda filling, and gets another shake over the bacon after the poppers are wrapped. That final layer of seasoning sits right on the bacon where the rendered fat can grab onto it during the cook.
Equal amounts of cream cheese and smoked Gouda give the filling plenty of smoked cheese flavor while keeping it creamy. The Fresno chiles bring fresh pepper flavor, sweetness, and some heat. Once the bacon is crisp and the quail reaches temperature, a light brushing of barbecue sauce goes on before the poppers return to the smoker. The sauce tightens up and becomes tacky without burying the quail, cheese, chile, and seasoning underneath it.
Bacon-Wrapped Quail and Fresno Chile Poppers
Glenn Connaughton
6
20 minutes
1 hours 5 minutes
450
American
Appetizer
There are several textures we're looking for with these poppers. The quail needs to remain tender, the bacon needs enough heat to render and crisp, and the Fresno chile should soften while still holding the filling and quail together. Inside, equal amounts of cream cheese and smoked Gouda create a rich filling with plenty of smoked cheese character.
Revolution Barbecue I’m Your Huckleberry Cowboy Rub isn't limited to the surface. Seasoning the quail puts it directly against the meat, adding it to the cheese carries that flavor through the filling, and another coating over the wrapped poppers puts the seasoning directly onto the bacon.
Running the smoker at 275 to 300°F gives the thin-cut bacon enough heat to render and crisp without unnecessarily extending the cooking time for the small quail breasts. Starting and finishing the bacon wrap underneath each popper allows its own weight to hold the bacon in place, so toothpicks aren't needed. Once the quail reaches temperature, the barbecue sauce is brushed on rather than tossed with the poppers. That keeps the coating thin and controlled before the final heat sets it into a tacky finish.
Ingredients
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12 boneless quail breast portions, from approximately 6 whole quail
2 teaspoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub
6 large Fresno chiles
12 slices thin-cut bacon
2 teaspoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub
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4 ounces cream cheese, softened
4 ounces smoked Gouda, freshly grated
2 teaspoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub
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1/4 cup your favorite barbecue sauce
Optional Pepper jelly, warmed, for serving
Directions
- Preheat the Smoker: Preheat your smoker to 275 to 300°F.
- Prepare the Quail: If using already butchered boneless quail breast portions, they are ready to season. If using whole dressed quail, place each bird breast-side up on a cutting board. Using a sharp boning or paring knife, carefully cut along one side of the breastbone and follow the rib cage to remove the breast meat while keeping it as intact as possible. Repeat on the other side. Check each breast portion carefully and remove any remaining bone, cartilage, or shot.
- Make the Filling: Add the softened cream cheese, freshly grated smoked Gouda, and 2 teaspoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub to a bowl. Mix until evenly combined.
- Prepare the Fresno Chiles: Slice each Fresno chile in half lengthwise and remove the seeds and membranes, creating 12 chile halves.
- Season the Quail: Season the quail breast portions evenly with 2 teaspoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub.
- Assemble the Poppers: Divide the cheese filling evenly among the 12 Fresno chile halves. Place 1 seasoned quail breast portion on top of each filled chile half. Wrap each popper tightly with 1 slice of thin-cut bacon. Begin with the end of the bacon underneath the popper, wrap it around the Fresno chile, filling, and quail, then position the finishing end underneath the popper as well. Place each finished popper seam-side down so its weight holds both ends of the bacon in place without toothpicks.
- Season the Bacon: Sprinkle the wrapped poppers evenly with the remaining 2 teaspoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub, coating the bacon before the poppers go onto the smoker.
- Smoke the Poppers: Place the poppers directly on the smoker grate seam-side down. Smoke at 275 to 300°F for 40 to 45 minutes, or until the bacon is crispy and the thickest part of the quail breast reaches an internal temperature of 160°F. Check the temperature in the quail itself rather than the cheese filling.
- Brush With Sauce: Lightly brush each popper with barbecue sauce, using only enough to create a thin, even coating. The poppers should not be drenched in sauce.
- Set the Sauce: Return the poppers to the smoker at 275 to 300°F and cook for another 15 to 20 minutes, or until the barbecue sauce has set and become tacky.
- Serve the Poppers: Remove the poppers from the smoker and serve hot. If desired, serve with warmed pepper jelly on the side for dipping.
