Smokin Huckleberry Bacon Jalapeño Poppers
12 large jalapeño peppers
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 Tbsp Inland Empire Spice Smokin' Huckleberry Rub
1 pound thin-sliced bacon
Preheat oven to 400 degrees. Line a rimmed cookie sheet with aluminum foil and spray with cooking spray.
Wearing gloves, wash jalapeño peppers, slice in half lengthwise, seed and de-vein. Make filling by mixing cream cheese, cheddar cheese, and Smokin' Huckleberry Rub. (It's easy to mix this with your already-gloved hands.) Spoon filling into pepper halves, pressing in. Cut bacon in half, and wrap each pepper half in a bacon strip. Secure with toothpicks. Arrange on the rimmed cookie sheet (the rim is important or bacon grease will drip into your oven!) Leave space between poppers, cooking in two batches if needed.
Bake on center rack for 20-25 minutes, or until bacon is crispy and filling "poofs" a bit. Remove from oven and serve immediately.