1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil. Wearing gloves, cut the jalapeños in half lengthwise and remove the seeds and membranes with a small spoon. Arrange the jalapeño halves cut-side up on the prepared baking sheet.

2. In a bowl, combine the softened cream cheese, shredded cheddar, Monterey Jack, garlic powder, onion powder, salt, pepper, and most of the crumbled bacon (reserving some for topping). Mix until the ingredients are well combined and the filling is creamy.

3. Using a spoon or a piping bag, generously fill each jalapeño half with the cream cheese mixture.

4. Sprinkle the reserved bacon and any extra shredded cheese (or crushed chips/breadcrumbs) over the tops of the filled jalapeños.

5. Pop the baking sheet into the preheated oven and bake for 20 to 25 minutes, or until the jalapeños are tender and the tops are golden and bubbly.

6. Let the Cream Cheese Jalapeño Poppers cool for about 5 minutes, then serve them warm and ready to be devoured!