In a mixing bowl, combine softened cream cheese, shredded sharp cheddar, and cooked crumbled bacon (if using). Add garlic powder, smoked paprika, and salt. Blend until smooth and creamy.

Slice jalapeños in half lengthwise and remove seeds for a milder taste. Spoon the creamy filling into each half.

Place each stuffed jalapeño half on an egg roll wrapper, seal the edges securely, and roll tightly.

For frying, heat oil to 350°F and fry poppers for 2-3 minutes per side until golden brown. For baking, preheat oven to 400°F and bake for about 15 minutes.

Drizzle cooked poppers with BBQ sauce while still hot before serving.

Transfer to a serving platter, serve hot with extra BBQ sauce on the side.