Love Jalapeno Poppers? Looking for a new twist on a classic appetizer? Brand New Datil Cowboy Coffee Rub is going to take your jalapenos and all your grilling to another level. Made with 100% Colombian coffee, onion, garlic, Worcestershire powder, raw sugar, smoked paprika and of course, Datil Peppers, it gives your meat a rich, bold flavor and a crusty bark that seals in all the juices.
OSA Gourmet Datil Cowboy Coffee Rub
If you love jalapeno poppers but are looking for a unique twist on the same old cream cheese stuffed jalapeno halves, I have just the recipe for you. These do take a little bit of time to prepare but are definitely well worth the effort. If you are using wood chips, it’s best to soak them overnight in water so that they don’t burn up before they release their smoky flavor.
Served with a delicious Cowboy Coffee Rub Dip made from mayo, Datil Cowboy Coffee Rub, lime Juice and cilantro, with the added heat from a teaspoon of Datil Pepper hot sauce, these jalapeno poppers are so good, we eat them several times a month as a meal in and of themselves. They make a great appetizer for a party, and with the Super Bowl coming up, you can entertain in style and present something unique and different to munch on while watching the big game.
Clean the jalapenos – remove all seeds and membranes.
Fresh jalapeno peppers are sliced down one side from stem to tip, leaving them whole, and all the seeds and membranes are removed with a melon ball tool or small spoon.
Steam the jalapenos in the microwave.
I usually steam the jalapenos for a few minutes in the microwave to start the cooking process and soften the peppers so that they do not need quite so long on the grill. You can skip this step if you want a firmer jalapeno with a crunch.
Stuff the jalapenos with blocks of cheddar cheese.
The peppers are stuffed with extra sharp cheddar cheese in block form, then wrapped in maple bourbon bacon which has been rubbed generously with Datil Cowboy Coffee Rub and secured with a toothpick or two.
Lay your bacon out on a sheet of aluminum foil and sprinkle liberally with the Datil Cowboy Coffee Rub. Because you want the coffee and spices to stick to the bacon, use your fingers to rub it in to ensure the bacon is well coated. This ensures a nice bark and caramelization as the jalapenos cook.
Wrap the bacon around the jalapeno peppers.
Wrap one strip of bacon around each jalapeno, with the Datil Cowboy Coffee Rub on the outside. Secure with toothpicks that have been soaked in water for at least 30 minutes to prevent them from burning.
Here in Florida, we grill all year round, so it was only right that these jalapeno poppers be cooked on the grill with lots of wood smoke. We had hickory chips, so that’s what I used, but any fragrant wood chips will work here. You might try cherry or mesquite.
Too cold or rainy to grill? No grill? No problem. These jalapeno poppers can just as easily be cooked in the oven or under the broiler to cook them through and to crisp up the bacon. I just prefer them with the wood smoke from the grill.
I’ve also included a recipe for Datil Cowboy Coffee Rub Dip, but you can take this dip recipe and substitute Delectable Datil Salsa Seasoning for the Datil Cowboy Coffee Rub and have a salsa dip for a more Mexican touch. Change out the mayonnaise for sour cream or Greek yogurt. Use regular, low-fat or fat-free mayo, sour cream or yogurt. Play with the recipe. Make it yours.
Prepare dipping sauce by combining all ingredients well. Cover and refrigerate overnight.
Prepare jalapenos by cutting a slit down one side (do not cut all the way through the jalapeno – you want it intact.) Make a small slit at the top of the last cut at the base of the stem, like a T.
Using the small end of a melon ball tool or grapefruit spoon, scrape out the seeds and membranes. Rinse jalapenos to remove all seeds.
Place jalapenos in a steamer basket over water and cover.
Place in microwave and cook on high power for 5 minutes. *This may need to be done in batches depending on the size of your steamer and microwave. (This pre-cooks and softens the jalapenos so that they are tender when removed from the grill. You can skip this step, but the jalapenos will be much firmer when you bite into them.)
Cut the block of Vermont Seriously Sharp Cheddar Cheese into 12 quarter-inch slices, then cut each slice in half lengthwise. (Again, you can substitute your choice of cheese here.)
Stuff each jalapeno with two long slices of cheese.
Lay a sheet of aluminum foil on the rimmed baking sheet and place slices of bacon flat on top of the foil.
*Even though I have mentioned a specific brand of bacon, you can use whatever brand you like best. I have no affiliation with Oscar Mayer – although it would be nice – and am receiving no financial gain from them. I also mention Hellmann’s Mayonnaise. Again. I have no affiliation with the Hellmann’s brand. I just love their mayo and have used it for years. It tastes fresher and more like my homemade mayo than the other brands on the market.
Per jalapeno with 1 Tablespoon of dip
Calories: 275 | Fat 26 g | Carbohydrates 3.83 g | Protein 13.19 g
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. For accurate nutritional information, calculate using the exact ingredients you use as brands vary in their nutritional values.