Jalapeno poppers, a successful deer hunt

I finally got my jalapeno poppers made today and in the freezer. Tomorrow I will take them out frozen and put them in bags and store them. It does take some time, but all in all they are simple. First of all ya procure some jalapeno peppers and wash them really well. Then slice them in half long ways. I take out the seeds as I don't like them really hot. Then blanch them for 2 minutes. Rinse in cold water and shake off the excess.

Put about 1 1/2 cups of plain flour in a bag and toss in the damp peppers and shake well, this will coat the peppers with flour and make the filling stay in and make them easier to get the crumbs to stick on. For the filling:

16 oz cream cheese softened
1 1/2 cups Monterey jack cheese shredded
1/2 cup Parmesan cheese
1 teas. oregano
2 teas. garlic powder
1 teas. parsley
2 whole eggs beaten
1 teas creole seasoning(optional)

Mix till well blended and set aside. Line a large flat pan (I use a cookie sheet) with plastic or parchment paper. In a separate bowl beat 2 additional whole eggs with 1 1/2 cups of milk till foamy. Set this aside. In a separate bowl put fine bread crumbs of your choice(I make my own) and set this aside. For the crumbs you can also use panko bread crumbs, or half bread crumbs and half fine cracker crumbs.

Now take each pepper half and till it with the cream cheese mixture and set aside till all are done. After all pepper halves are filled with the filling dip each one in the egg/milk mixture and then into bread crumbs to coat. Place on prepared pan.

Put plastic wrap or parchment between layers. Put in freezer and freeze. When they are frozen they can then be stored in bags for later use. To serve, preheat oven to 350 degrees and bake on a cookie sheet for about 20 to 30 minutes till hot thru. Serve, so good.
The guys got home this evening with 3 deer after the weekend hunt. One of the deer took a joint effort to bring down, even if it was the smaller one of the bunch. But I think they had a good weekend.

Now there will be meat for the freezer in a couple weeks when we get these skinned out and processed. Maybe I will can some and make Hungarian goulash using my friend Rosie's method.
Till next time, blessings from the McGuire homestead.

Stella