Tangy Cheese-Stuffed Quail Or Cornish Hen

Course : Cheeses
Serves: 6
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1/4 pound goat cheese
1/4 pound blue cheese
2 tablespoons cilantro -- chopped
2 medium garlic cloves -- minced
6 medium quail or cornish hens
7 cups baby lettuce leaves -- assorted
1/2 pint fresh raspberries or blackberries
1/2 cup balsamic jalapeno vinaigrette -- see note
1 large or 2 medium ripe mangoes -- peeled and diced
1/2 cup cilantro -- chopped
1 medium dried ancho chile -- soaked, seeded and chopped
1 small red bell pepper -- chopped
1/2 teaspoon garlic chopped
1 medium jalapeno chile pepper -- chopped with seeds
1 teaspoon salt and pepper -- to taste
1 medium fresh lime juice -- to taste

Preparation / Directions:

*note: recipe separate Preheat the oven to 400 degrees. Combine the cheeses in a mixing bowl and beat with a spoon until well blended. Mix in the chopped cilantro and garlic. Form into 6 balls and place one inside each quail or hen cavity. If you have the grill going, grill the quail until nicely marked, then place them in the oven to bake for 20 minutes. If not using a grill, bake the quail or hen for 20 minutes, then run them under the broiler until golden brown. While the quail or hens cook, combine the salsa ingredients. Season to taste with lime juice, salt and pepper. Place a handful of greens on each plate like a nest and spoon salsa into the nests. Sprinkle fresh berries on the plate and place a quail or hen on top of the salsa. Drizzle the salads with the vinaigrette and serve. Notes: Quail are abundant in Arizona, but they are thought by most residents to be too cute to eat. We find they are more appealing to our tourists. I like them because they make a light entree salad course.


Nutritional Information:

241 Calories (kcal); 13g Total Fat; (47% calories from fat); 17g Protein; 17g Carbohydrate; 34mg Cholesterol; 364mg Sodium

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