Cook the bacon in a large skillet over medium heat for about 3 minutes per side until crispy and browned. Transfer to a paper towel-lined plate and cool. Reserve 2 teaspoons of bacon fat if using in place of butter. Chop the bacon into small bits. Preheat the oven to 400 degrees Fahrenheit with a rack in the center.

In a medium bowl, mash together the softened cream cheese, shredded cheddar, chives, minced garlic, salt, and black pepper with a fork until smooth and fully combined.

Slice the jalapeños lengthwise in half. Use a small spoon to scrape out the seeds and white membrane. Use kitchen gloves for this step.

Fill each jalapeño half with the cream cheese mixture until the filling sits level with the edges. Arrange stuffed peppers in a single layer on a parchment-lined baking sheet.

In a small bowl, stir together the panko breadcrumbs and melted butter (or bacon fat) until all crumbs are moistened. Mix in the chopped bacon. Spoon about 1 teaspoon of the topping over each stuffed pepper and press lightly to adhere.

Bake for 17 to 20 minutes until the peppers are tender, the filling is hot, and the panko topping is golden and crispy. Rest for 10 minutes before serving. Garnish with extra chives and serve warm or at room temperature.