Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack.

Slice each jalapeño in half lengthwise and remove the seeds and membranes. For less heat, remove as much of the white membrane as possible.

In a bowl, mix the softened cream cheese, cheddar cheese, garlic powder, and salt until well combined.

Spoon the cheese mixture evenly into each jalapeño half.

Wrap each stuffed jalapeño with a half slice of bacon and secure it with a toothpick if needed.

Arrange the poppers on the prepared baking sheet and bake for 20 to 25 minutes, or until the bacon is crisp and the jalapeños are tender.

If desired, broil for 1 to 2 minutes at the end to crisp the bacon further, watching closely to prevent burning.

Let cool for a few minutes before serving.