Make the jalapeño popper filling

• Mix the softened cream cheese with the diced jalapeños, chopped bacon and reaper rub until well combined.

Stuff the mozzarella sticks

• Cut the mozzarella cheese sticks in half.
• Stuff each half into the middle of the cream cheese mixture, shaping the mixture around it.

Freeze

• Place the stuffed sticks on a tray and freeze until firm.

Coat the sticks

• Coat each frozen stick with beaten egg, then roll in panko breadcrumbs.
• For extra crispy results, repeat the egg and panko coating a second time.

Cook the mozzarella sticks

• Cook the coated sticks on the grill until golden and crispy and the cheese is melted.