Kay Stradley´s Country Style Quail

This recipe was found by us as we were cleaning up at the new farm. As you can see from the picture, it was hand written by Channa´s grandmother.

6 bacon strips

8 quail cut up

salt and pepper to taste

5c chopped cabbage

12 small onions

12 small potatoes (new)

1c water

In large skillet fry bacon until crisp. Remove bacon and set aside. Season quail with salt and pepper. Brown cabbage slightly in bacon drippings. Add onions, potatoes, water and quail. Cover and simmer until potatoes are nearly done and quail is tender. Remove cover (skillet lid) and simmer until most of the water has evaporated. crumble bacon on top to serve.

-2 packs of Kinohi Poultry Skinless Boneless Chicken Breasts (or if you prefer dark meat use 2 packs of Kinohi Poultry leg quaters, remove skin onced cooked to add to your refried beans for some flavor)

-1 cup of your favorite taco seasoning

-shredded cheese

-sour cream

-guacamole 

-salsa (or ingredients to make your own all found at the famers market)

-1 package of flour tortillias 

Directions-

Place the Kinohi Poultry Skinless Boneless Chicken Breasts and taco seasoning in a suitable sized pot. Cover with water and bring to a boil, reduce heat and simmer until breasts temp is 165f. Let cool, than using 2 forks shred chicken.

Take tortilla and fill with shredded chicken and cheese, fold and set a side. 

Once tortillas are all folded place in air fryer at 400 for 10 minutes (depending on size of air fryer you will have to do batches),

Place Chimichanga on plate sprinkle more cheese on and dress with sour cream, guacamole and salsa.

Enjoy!