Preheat the oven to 375 F
To start, cut the stem side of the jalapenos off to expose the membrane and seeds of the peppers. Then, over a bowl with the cut side down, roll the pepper in your hands to loosen the insides of the pepper. Use a butter knife to scrape out any stubborn parts.
Now that the peppers are clean, grab your mixing bowl for the filling.
In the mixing bowl add in your 8 oz of cream cheese, 1 cup of shredded sharp cheddar cheese and two tablespoons of Sweet Revenge Sweet Barbecue Rub. Mix all the ingredients together using a hand mixer for best results. Now, fill the piping bag with your cream cheese filling mixture and cut a generous opening in the tip. Place the piping bag in the cut end of the jalapeno and fill each pepper to just level or leaving a little head space in the pepper.
Now that the peppers are filled with the cream cheese filling, it is time to wrap them with your smoked bacon. When wrapping be sure to cover the opening with the bacon to help keep the mixture from melting out onto the pan. Once they are wrapped in the bacon coat each one again with Sweet Revenge Sweet Barbecue Rub seasoning them well.
Now place the jalapeno poppers on a baking sheet evenly spaced apart and place them in the oven for 25 minutes.
After the 25 minutes take out and coat with Sweet Revenge Blueberry Barbecue Sauce glazing them nicely. Place back in the oven for 2 to 3 minutes to set the sauce.
Now take them out of the oven and coat one more time with the Blueberry Barbecue Sauce and let them cool for three to five minutes.
Now the moment you’ve been waiting for. If you’re sharing make sure to get a couple cause they go fast.