Prep the jalapeños. Slice each jalapeño in half lengthwise and use a spoon to scoop out the seeds and membranes. The more membrane you remove, the milder the heat.

Make the filling. In a bowl, mix together the softened cream cheese, cheddar, Monterey Jack, garlic powder, onion powder, smoked paprika, black pepper, and half the crumbled bacon until well combined.

Fill the peppers. Spoon or pipe the cream cheese mixture generously into each jalapeño half, filling it slightly above the rim.

Add the topping. Toss the panko breadcrumbs with the melted butter, then sprinkle over each filled pepper. Top with the remaining bacon crumbles.

Air fry. Arrange the poppers in a single layer in your air fryer basket (work in batches if needed). Air fry at 375°F (190°C) for 8–10 minutes, until the filling is bubbling and the topping is golden brown.

Garnish and serve. Let them cool for 2–3 minutes — the filling is hot! Top with fresh chives and serve immediately.