Sausage-Stuffed BBQ Grilled Quail
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Ingredients:
2 Tbsp + 2 tsp extra virgin olive oil
1 lb ground chicken
1 yellow onion, chopped
1 1/2 Tbsp Head Country BBQ Original Championship Seasoning
2/3 cup Head Country Original Championship BBQ Sauce
1/4 cup fresh parsley, chopped
12 corn tortillas
2 cups shredded Mexican cheese
BBQ RANCH
1 cup sour cream or plain Greek yogurt
1 Tbsp milk
3 Tbsp Head Country Original BBQ Sauce
3 tsp ranch seasoning
425ºF
15 Minutes
Preheat the oven to 425˚F.
In a large skillet over high heat, add 2 Tbsp olive oil. Once hot, add ground chicken and onion. Cook, breaking up the meat as it cooks, for about 5 minutes, until browned and onions are softened. Stir in Head Country BBQ Original Championship Seasoning. Remove from heat and stir in BBQ sauce. Stir in parsley.
Warm corn tortillas for 30 seconds to 1 minute in the microwave until pliable. Place tortillas on rimmed baking sheets and rub with 2 tsp olive oil. Lay them flat and layer with even amounts of cheese and the chicken mixture. Fold the other half over the filling making sure it adheres to the filling so it won’t flip open during cooking by pressing down slightly.
Bake for 5 minutes, flip and bake for another 5 to 8 minutes until cheese is melted and tortillas are crisp.
In a small bowl, stir together ingredients for the ranch until well-combined.
Serve tacos with ranch.
