Cook Bacon: Slice the bacon into lardons and heat a skillet over medium heat. Cook bacon for about 3 minutes on each side until crispy. Transfer bacon to paper towel-lined plate, reserving bacon fat.

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Make Cheese Filling: Combine softened cream cheese, cheddar, chives, minced garlic, salt, and black pepper in a medium bowl. Mix until creamy.

Prepare Jalapeños: Wearing gloves, slice jalapeño peppers in half lengthwise and remove seeds and membranes.

Stuff Peppers: Spoon the cheese mixture into each jalapeño half until level. Place stuffed jalapeños on the baking sheet.

Make Topping: Combine panko breadcrumbs with reserved bacon fat (or melted butter) and cooked bacon pieces.

Bake: Distribute panko topping over stuffed jalapeños and bake for 17-20 minutes until golden and crisp.

Cool and Serve: Allow jalapeño poppers to cool for about 10 minutes before serving.