Preheat the oven to 400 degrees.  Place the bacon on a parchment lined baking sheet, and bake until crispy. This takes about 10 minutes. Once the bacon is cooked, place it on a paper towel and blot off any excess grease.

While the bacon is cooking, prepare the jalapeños. Slice them in half and remove the seeds.

Next, place the bacon in a food processor along with half of the panko and pulse until the bacon is finely chopped. You add the panko in for two reasons, the food processor needs enough in it to churn and chop everything. Having some finer panko helps it stick to the jalapeños. Pour the mixture into a bowl, and stir in ¼ cup of the cheddar jack cheese.

Then mix the remaining cheddar and jack cheese, cream cheese, and garlic powder together.

Scoop the cheese mixture into the jalapeños.

Pour the flour into a bowl. Crack the eggs into another bowl and beat them.

Individually take each jalapeño and dredge it in the flour, then the egg, and then the panko mixture.  Then place filling side up on a parchment-lined baking sheet.

Bake for 25-30 minutes at 400 degrees.