1. Preheat your oven to 400°F and line a baking sheet with parchment paper. I like to use parchment because it makes cleanup a breeze.
2. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until well combined.
3. Spoon the cheese mixture into each halved jalapeno, filling them generously. I’ve found using a teaspoon for this part makes it easier to manage.
4. Wrap each jalapeno half with a piece of bacon, securing it with a toothpick if necessary. The bacon adds a wonderful smoky flavor that really elevates the dish.
5. Place the poppers on the prepared baking sheet, ensuring they are evenly spaced. Bake for 20-25 minutes, or until the bacon is crispy and the cheese is bubbly.
6. Once done, let them cool for a few minutes before serving. Sprinkle with fresh chives if desired for a pop of color and fresh flavor.

Throughout the years, I’ve learned that it’s okay if things don’t look perfect. The taste is what matters most, and these poppers are a testament to that!