In a skillet, place diced bacon over medium heat and sauté for 6-8 minutes until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess fat, reserving about 1 tablespoon of bacon fat.

In a mixing bowl, combine the softened cream cheese, grated cheddar cheese, chopped chives, minced garlic, salt, and black pepper. Blend until smooth and creamy.

Wearing gloves, slice each jalapeño pepper in half lengthwise, removing seeds and membranes to reduce heat. Arrange on a plate, cut side up.

Fill each jalapeño half with the cream cheese filling using a small spoon or piping bag.

In a separate bowl, mix panko breadcrumbs with reserved bacon fat (or melted butter) and crispy bacon pieces until breadcrumbs are well-coated.

Preheat oven to 400°F (200°C). Arrange stuffed jalapeños on a lined baking sheet, sprinkle with breadcrumb topping, and bake for 17-20 minutes.

Remove from oven and let cool on the baking sheet for about 10 minutes before serving.