The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates

Jalapeno Poppers

Blaise Doubman

I have never really been a fan of spicy food until my adult years in life and even then, I still want to be able to taste the food itself and not just the heat. That is why dealing with peppers and hot sauce is almost an art form. Too much and your meal is ruined and too little just does not bring the desirable outcome. So many of you have written in to me and wondered what you should do with all your fresh garden produce. I have several recipes and ideas on my website and in both of my cookbooks, however the one I am sharing today is a new take on an old classic. 

Jalapeño poppers are usually breaded and fried. Well, at least most all of the ones I have had have been. Which let me to thinking, would you have to deep fry these little marvelous things? The short answer is, no, you do not! So, the recipe I am sharing here today is for the un-fried version, which I think tastes even better than the fried version, believe it or not! When following this recipe, keep in mind that the cream cheese does need to be at room temperature. Otherwise, it will never turn out right and you will be left with a lumpy mixture. 

Jalapeno Poppers

These are best eaten the same day they are made.

12 fresh jalapeño poppers

8 ounces cream cheese, softened

1 cup shredded Cheddar cheese

1 clove garlic, minced

1/2 teaspoon smoked paprika

12 slices bacon, cut in half

24 toothpicks that have been soaked in water for 30 minutes 

Start by preheating your oven to 400 degrees F.

Line a baking sheet with parchment paper. 

Cut the jalapeños in half, length wise, removing everything inside. 

In a large bowl combine the softened cream cheese, shredded Cheddar cheese, minced garlic and smoked paprika until mixed. Spoon this mixture evenly among the 24 jalapeño halves.

Wrap each jalapeño half with a slice of the bacon and secure it together with a toothpick. 

Place in preheated oven and bake for 26 minutes or until the bacon is crispy. 

Remove and allow to cool slightly before enjoying. 

Ask and Answer: There have been several people write to me and ask if I have a recipe for lemon shake-up’s. I do not, however, if you are reading this and do, please message me and let me know your recipe and maybe I could share it here in my column with everyone?