Put on disposable gloves and preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
Slice each jalapeno in half lengthwise. Use a small spoon or knife to remove the seeds and white membranes. Rinse the halves and pat dry thoroughly.
In a mixing bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika (or chili powder), salt, and black pepper. Mix until smooth and well combined.
Spoon the cheese mixture into each jalapeno half, filling to just below or level with the cut edge. Do not overfill to avoid excessive spillage while baking.
Wrap each filled jalapeno half with a half-slice of bacon, starting at one end and spiraling around. Secure with a toothpick if needed, especially if using thick-cut bacon.
Arrange the bacon wrapped jalapeno poppers on the prepared baking sheet, bacon seam-side down. For crispier bacon, place them on a wire rack set over the baking sheet.
Bake in the preheated oven for 20–25 minutes, or until the bacon is browned and crispy and the cheese filling is melted and bubbling.
Remove from the oven and let the poppers rest for about 5 minutes before serving, as the filling will be very hot.
Serve warm, optionally with ranch, blue cheese dressing, or your favorite dipping sauce.
