Put on latex gloves and cut the top half off the pepper leaving the stem on peppers in half. Dice up the top halves of the jalapenos and set aside to mix in with the cheese mixture. Next use a teaspoon to scoop out the seeds and the inner white membrane of the jalapenos.
Mix the cream cheese, shredded cheddar, Cotija, bbq sauce, dry rub and chives along with the diced jalapeno tops leftover until fully combined.
Stuff the peppers with the cheese mix and wrap with a full slice of bacon. Secure with a toothpick. Refridgerate for 30 minutes
Preheat Smoker to 250 Degrees F.
Place the stuffed jalapeno peppers on the smoker and dust with dry rub. Cook for about 90 minutes until bacon is fully cooked.
Notes
1 Stuffed jalapeño per servingTips* don't roll the bacon too tightly around the jalapeño because it will shrink as it cooks. Also don't over fill the jalapeños with too much filling. Buy more jalapeños and bacon than you think you'll need so if you have extra filling you can just make a few extra.