1-First, start by preheating your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.

2-Next, halve 12 fresh jalapeños lengthwise and carefully remove the seeds and membranes to reduce the heat if you prefer milder poppers.

3-Then, in a mixing bowl, combine 6 ounces of softened cream cheese, 1 teaspoon of garlic powder, 4 ounces of shredded sharp cheddar cheese, and 2 tablespoons of chopped fresh chives until smooth and creamy.

4-Once your filling is ready, spoon it evenly into each jalapeno half, making sure they’re generously stuffed.

5-For the crispy topping, mix 1/4 cup of Panko bread crumbs with 1 tablespoon of melted butter and sprinkle it over the filled jalapeños.

6-Arrange the stuffed peppers on the prepared baking sheet, spacing them out for even cooking.

7-Bake them in the preheated oven for 18 to 22 minutes until they’re golden and bubbly, then let them cool for 5 to 10 minutes before serving.