Directions:
- Mix the spinach,can of maters (undrained),onion,peppers,and garlic in large bowl. then sprinkle the adobo over the top of mixture ( i dont measure i just turn the top yellow), cover and let sit about 20 minutes.
- After rinsing the quail pat dry and coat in cajun seasoning.
- After the stuffing has set a bit, stuff each bird, then wrap from middle of back, around bottom between the legs,over middle of breast, over the neck whole and over the loose end on the back.
- Lie each bird on its back in the smoker (which helps the bacon stay wrapped) , at around 250 degrees the bacon will be cooked in about an hour, when the bacon is cooked your birds are done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.42 Kcal (1471 kJ) | ||
| Calories from fat | 231.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.75g | 40% | |
|---|---|---|---|
| Cholesterol | 188.88mg | 63% | |
| Sodium | 1496.06mg | 62% | |
| Potassium | 878.9mg | 19% | |
| Total Carbs | 17.5g | 6% | |
| Sugars | 6.46g | 26% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 13.9g | 28% | |
| Vitamin C | 76.5mg | 128% | |
| Vitamin A | 1mg | 33% | |
| Iron | 20.2mg | 112% | |
| Calcium | 136.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 104.11 Kcal (436 kJ) | ||
| Calories from fat | 68.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.63g | 40% | |
|---|---|---|---|
| Cholesterol | 55.95mg | 63% | |
| Sodium | 443.19mg | 62% | |
| Potassium | 260.36mg | 19% | |
| Total Carbs | 5.18g | 6% | |
| Sugars | 1.91g | 26% | |
| Dietary Fiber | 1.04g | 14% | |
| Protein | 4.12g | 28% | |
| Vitamin C | 22.7mg | 128% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 6mg | 112% | |
| Calcium | 40.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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