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Green Chili Buttered Bandera QuailCorn and Monterey Jack Fondue, Fried Onions

SERVINGS
Serves 4 Servings
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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Ingredients

For the Bandera quail
  • 4 boneless Bandera quail
  • 2 cup green chili butter
  • 1 cup corn and monterey jack fondue
  • 1 cup fried onions
  • 4 cup boneless Bandera quail
  • 2 cup green chili butter
  • 2 cup Salt
  • 2 cup Pepper
For the green chili butter
  • 4 boneless Bandera quail
  • 2 cup green chili butter
  • 1 cup corn and monterey jack fondue
  • 1 cup fried onions
  • 4 cup boneless Bandera quail
  • 2 cup green chili butter
  • 2 cup Salt
  • 2 cup Pepper
  • 1 jalapeno
  • 1 poblano
  • 12 ounce butter
  • 1/2 bunch cilantro
  • 3 bunch limes juiced
  • 3 bunch Salt
For the corn and Monterey jack fondue
  • 4 boneless Bandera quail
  • 2 cup green chili butter
  • 1 cup corn and monterey jack fondue
  • 1 cup fried onions
  • 4 cup boneless Bandera quail
  • 2 cup green chili butter
  • 2 cup Salt
  • 2 cup Pepper
  • 1 jalapeno
  • 1 poblano
  • 12 ounce butter
  • 1/2 bunch cilantro
  • 3 bunch limes juiced
  • 3 bunch Salt
  • 2 ounce canola oil
  • 3 ear corn
  • 1 ear white onion
  • 1 teaspoon cumin
  • 4 ounce heavy cream
  • 3 ounce beer
  • 6 ounce monterey jack cheese
  • 3 ounce limes juice
  • 3 ounce Salt
For the fried onions
  • 4 boneless Bandera quail
  • 2 cup green chili butter
  • 1 cup corn and monterey jack fondue
  • 1 cup fried onions
  • 4 cup boneless Bandera quail
  • 2 cup green chili butter
  • 2 cup Salt
  • 2 cup Pepper
  • 1 jalapeno
  • 1 poblano
  • 12 ounce butter
  • 1/2 bunch cilantro
  • 3 bunch limes juiced
  • 3 bunch Salt
  • 2 ounce canola oil
  • 3 ear corn
  • 1 ear white onion
  • 1 teaspoon cumin
  • 4 ounce heavy cream
  • 3 ounce beer
  • 6 ounce monterey jack cheese
  • 3 ounce limes juice
  • 3 ounce Salt
  • 1 white onion
  • 1 cup all purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 1 teaspoon Salt

Preparation

Baking Directions:

On four large dinner plates place the quail criss-crossed on top of each other off center.

  Place the corn and Monterey Jack Cheese Fondue in a ramekin next to the quail.

  Place the Fried Onions on Top of the Quail and garnish with sprigs of cilantro.

For the Bandera quail:Preheat and season an outdoor grill to 350 degrees.

Season the quail liberally with salt and pepper on all sides.

Place the quail into the green chili butter, rub thoroughly and allow to sit for 10-12 minutes.

Grill the quail on a preheated 350-degree grill for 2-3 minutes on each side being careful to gain cross marks on both sides.

  During this process baste or mop the quail on all sides with the green chili butter and continue throughout the cooking process.

  Once the quail has reached a medium rare to medium doneness, remove from the grill and allow to rest for 5 minutes.

  Cut the quail in half and reserve for assembly.

For the green chili butter:Place all ingredients into a blender or food processor and puree until smooth.

Season with salt to taste.

For the corn and Monterey jack fondue:In a saucepot over medium heat add the canola oil.

  Add the shucked corn kernels, white onion and cumin.

Sauté for 3 minutes being careful not to gain any color on the corn.

  Add the heavy cream and bring to a boil.

  Add the beer and cook for 3-4 minutes over low heat.

Place this mixture into a blender and puree until smooth.

  Add the grated Monterey jack Cheese to the blender in two or three batches and continue to puree until smooth.

  Season with lime juice and salt to taste.

  Keep hot until assembly.

For the fried onions:Preheat a deep fat fryer to 300 degrees.

Combine the flour, paprika, cayenne, and sugar together and mix thoroughly.

Add the onions and toss with the flour mixture until the onions are completely coated.

Place into a preheated 350 degree fryer and fry until golden brown.

  Remove from the fryer and place on a paper towel to drain.

Season with salt to taste.

Serving Directions:

This is a great Texas dish for hot summer days on the grill.

Using indigenous quail from the south Texas town of Bandera, known for the best quality quail, we grill it on an open fire and “mop” it with a rich, spicy butter.

The corn and Monterey Jack Cheese Fondue offers a bit of elegance to the plate and is used for dipping.

  It also offers the perfect amount of sweetness to contrast the spice of the mop.

  The fried onions add texture and presentation to the dish.

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