Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Carefully wash jalapeños. Wearing gloves (optional, but recommended for sensitive skin), slice each jalapeño in half lengthwise. Use a small spoon or melon baller to remove the seeds and white membrane. This is where most of the heat resides; remove more for less heat, or leave a little for extra spice.
3. In a small bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until well combined and smooth.
4. Spoon or pipe the cream cheese mixture generously into each jalapeño half, filling them completely.
5. In a separate small bowl, toss the panko breadcrumbs with olive oil until lightly coated. This will help them crisp up in the oven.
6. Arrange the filled jalapeño halves on the prepared baking sheet. Sprinkle the olive oil-coated panko breadcrumbs evenly over the cream cheese filling of each popper.
7. Bake for 15-20 minutes, or until the jalapeños are tender, the cheese filling is bubbly, and the breadcrumbs are golden brown and crispy.
8. Let cool for a few minutes before serving. Be cautious as the filling will be very hot. Serve warm.