Boiler House Jalapeño Quail Poppers

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Boiler House Jalapeño Quail Poppers

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Here's a highly lauded recipe from Executive Chef Jeff White for Boiler House SA's Quail Poppers. Bacon-wrapped, jalapeño-stuffed and plated with green goddess.


  • 4 boneless Texas quail legs (marinated in garlic oil)
  • 1 tablespoon canola oil
  • 1 pickled jalapeno
  • 2 slices smoked bacon
  • Salt and pepper to taste

Green Goddess:
  • 1 fresh jalapeno
  • ½ pickled jalapeno
  • 2 cloves garlic
  • ½ cup pickled jalapeno brine
  • 1 bunch fresh cilantro
  • 1 bunch parsley
  • ¼ cup apple cider vinegar
  • 1 chopped shallot
  • ½ green onion
  • 4 cups mayo
  • 1 quart sour cream
  • 2 cups butter milk

Recipe Info


  1. On a cutting board, slice jalapeno lengthwise. Wrap the bacon around the jalapeno-stuffed quail legs. Sear off.

Green Goddess:

  1. Place all ingredients in blender and puree.


  1. The quail legs are drizzled with chile oil, green goddess dressing and chives.

  1. Photo: Lasco Enterprises

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