Cook the bacon in a skillet over medium heat for about 6 minutes until crispy. Transfer to paper towels to drain.

In a mixing bowl, combine cream cheese, cheddar, chives, garlic, salt, and pepper. Blend until creamy.

Slice jalapeños in half, remove seeds and membranes carefully.

Fill each jalapeño half with cheese mixture, ensuring not to overstuff.

In another bowl, combine panko with melted butter and reserved bacon bits until moistened.

Heap panko mixture on each stuffed jalapeño half.

Preheat oven to 400°F and bake stuffed jalapeños for 17-20 minutes until topping is golden brown.

Let cool for 10 minutes before serving; optionally garnish with chopped chives.