Slice each jalapeño in half lengthwise. Use a spoon to scrape out the seeds and white ribs.

If you want less heat, remove everything inside completely. I learned the hard way that leaving too many seeds can make them almost too spicy to enjoy.

In a bowl, combine the softened cream cheese, cheddar cheese, crumbled bacon, garlic powder, onion powder, salt, and pepper.

The filling should be thick but spreadable. If it feels too firm, let it sit at room temperature for another 10 minutes.

Fill each jalapeño half generously with the cheese mixture.

Do not overfill them. I made that mistake during one of my test batches and half the cheese ended up melting out into the pan.

Set up three bowls. Put flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third.

Coat each stuffed jalapeño in flour, then egg, then breadcrumbs.

For an extra crispy coating, dip them back into the egg and breadcrumbs one more time.

Heat about 1 to 2 inches of oil in a skillet over medium heat.

Carefully fry the stuffed jalapeños in batches for about 2 to 3 minutes per side, or until the coating is golden brown and crispy.

Place them on paper towels to drain excess oil.

The smell at this stage is amazing. You get the smoky bacon, toasted breadcrumbs, and warm cheese all at once.