1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup, and lightly spray with cooking spray.
2. Prepare the jalapeños by wearing disposable gloves to protect your hands. Cut each jalapeño in half lengthwise from stem to tip. Use a small spoon or melon baller to carefully scoop out all the seeds and white membranes (this is where most of the heat lives – remove more for milder poppers, leave some for spicier ones). Arrange the jalapeño halves cut-side up on your prepared baking sheet.
3. Make the filling by combining the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper in a medium mixing bowl. Use a hand mixer or sturdy spatula to blend until completely smooth and creamy. If using bacon, fold in half of the crumbled bacon into the mixture. Taste and adjust seasonings if needed.
4. Fill the jalapeños by spooning or piping the cheese mixture generously into each jalapeño half, mounding it slightly (the filling will be plentiful – don’t be shy!). You can use a piping bag for neater results or simply spoon it in.
5. Add the topping by either sprinkling the remaining crumbled bacon over the filled peppers, OR mixing the panko breadcrumbs with melted butter and sprinkling this mixture over each popper for a crispy golden topping. You can also do both!
6. Bake for 20-25 minutes, until the jalapeños are tender, the filling is bubbly and lightly golden on top, and any breadcrumb topping is crispy and golden brown. The peppers should be softened but still hold their shape.
7. Cool slightly for about 5 minutes before serving – the filling will be extremely hot straight from the oven! Garnish with fresh chopped chives or cilantro if desired.
8. Serve immediately and watch them disappear! These are best enjoyed warm when the cheese is still melty and gooey.

Notes

• Heat level control: For milder poppers, remove ALL seeds and membranes completely. For medium heat, leave just a few seeds. For extra spicy, leave more seeds and membranes intact.
• Make them ahead: Fill the peppers up to 24 hours in advance, cover with plastic wrap, and refrigerate. Add the topping and bake when ready to serve (may need an extra 5 minutes in the oven if starting cold).
• No bacon? These are equally delicious without it! Just increase the cheddar cheese to 1½ cups for extra cheesiness.
• Crispy bottom tip: For extra crispy pepper bottoms, broil for the last 2-3 minutes of cooking.
• Wearing gloves is crucial: Jalapeño oils can seriously irritate your skin and eyes. Always wear gloves when handling raw jalapeños!