In a skillet over medium heat, cook 5 slices of bacon until crispy, about 6-8 minutes. Reserve about 1 tablespoon of the bacon fat.

In a mixing bowl, combine 8 ounces of cream cheese, 1 cup of medium cheddar cheese, and 1 tablespoon of finely chopped chives. Add minced garlic, salt, and pepper. Mix until creamy.

Wearing gloves, cut 6 jalapeños in half lengthwise and remove seeds and membranes.

Fill each halved jalapeño with the cheese mixture, packing it firmly but gently.

In a bowl, combine 1 cup of panko breadcrumbs with reserved bacon fat or melted butter. Stir in chopped bacon pieces.

Sprinkle the panko topping over each stuffed jalapeño and arrange on a baking sheet lined with parchment paper.

Preheat oven to 400°F (200°C) and bake for 17-20 minutes until golden brown and tender.

Let cool for about 10 minutes and garnish with chopped chives before serving warm.