6 Jalapenos halved lengthwise
4 oz. Cream cheese, room temperature
6 slices of bacon cooked and cut in half
4 oz. Cheddar, cut into 12 strips
2 sheets of puff pastry, thawed
1 tablespoon of water
Your favorite sweet and spicy bbq rub
Blackberry Dipping sauce
1/2 c. Seedless blackberry jam
2 T. Sweet chili sauce
2 T. Honey
Bring grill temp to 350 with indirect heat.
Place cream cheese in a zip lock bag and snip the tip of the corner off. Pipe cream cheese in a line into each half of the pepper and sprinkle with the BBQ rub. Place a strip of cheese and a slice of bacon on each pepper and set aside.
Mix the egg and water together in a small bowl and set aside.
Unfold each sheet of puff pastry and cut into 6 equal rectangles. Place the jalapeno upside down in the center of each piece of pastry. Fold the pastry around the jalapeños and pinch tightly to close and place them seemed side down. Brush the top of each popper with the egg wash and sprinkle with BBQ rub. With a fork pierce the tops of each popper 3 times so the pastry rises while cooking.
Place jam, chili sauce, and honey in a small pan on the grill along with the poppers and bake for 15-17 minutes or until golden brown.
Serve while the poppers and sauce are nice and hot.