Preheat oven to 375°F. Line a large baking tray with foil. Place a baking rack over tray, set aside.
In a medium saucepan mix together soda, honey, garlic, powder and chipotles. Bring to a low boil, reduce heat and simmer 15 minutes until reduced by half.
Cut bacon strips in half. Reserve 18 pieces for jalapeno poppers.
Prepare smoked sausage according to package directions. Let cool slightly, dice and place in a large bowl. Add cream cheese and pepper jack cheese to bowl, mix to combine.
Cut peppers in half from stem to tip. Remove ribs and seeds. Fill each half pepper with cream cheese mixture and wrap in bacon. Place on baking rack. Repeat with remaining peppers.
Back for 20 minutes until crisp. Brush with glaze during last five minutes of cooking time. Let cool slightly before serving warm.
Tip – Mix diced jalapeno peppers into leftover popper filling and bake for a creamy, gooey dip. Grill extra sausage and serve with toasted buns and coleslaw for sliders. Cook remaining bacon and brush with glaze.