In a skillet over medium heat, cook the bacon until crispy, about 6 minutes. Transfer to a paper towel to drain and chop into small pieces. Reserve a tablespoon of the bacon fat if desired.

In a mixing bowl, combine softened cream cheese, medium cheddar cheese, chopped chives, minced garlic, salt, and ground black pepper. Blend until creamy.

Slice the jalapeños in half lengthwise, wearing gloves to protect your hands. Scoop out the seeds and membranes.

Spoon the cheesy mixture into each jalapeño half, leveling it with the sides.

In a separate bowl, mix panko breadcrumbs with melted butter (or reserved bacon fat). Fold in chopped bacon.

Preheat oven to 400°F (200°C). Arrange stuffed jalapeños on a baking sheet and top with panko-bacon mixture. Bake for 17–20 minutes until golden.

Allow the poppers to cool for about 10 minutes before serving. Garnish with chopped chives.