Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Put on gloves to handle the peppers. Slice the jalapeños in half lengthwise. Use a small spoon or knife to carefully remove the seeds and white membranes. This step controls the heat.
In a medium bowl, mix the softened cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth. This is your creamy cheese filling.
Spoon the cheese mixture evenly into each jalapeño half, overfilling slightly.
If you are making bacon wrapped poppers, wrap one half-strip of bacon around each filled pepper, securing it with a toothpick if needed.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the tops of the filled peppers.
Place the poppers on the prepared baking sheet.
Bake for 20 to 25 minutes, or until the peppers are tender and the cheese is bubbly and lightly browned. If using bacon, cook until the bacon is crisp.
Let the baked jalapeño poppers cool for a few minutes before serving.
Notes
Wear gloves when cutting the peppers to protect your skin from the capsaicin oil.
For less heat, remove all the white membrane inside the pepper.
If you skip the breadcrumbs, you can bake them until the cheese is melted and serve them as cream cheese stuffed jalapeños.