In a medium bowl, combine softened cream cheese, shredded sharp cheddar cheese, garlic powder, smoked paprika, and black pepper. Mix for 2-3 minutes until creamy.

Pat the jalapeño pickles dry and fill each with the cheese mixture using a spoon or piping bag.

Wrap each filled pickle tightly with half slices of thick-cut bacon, securing with toothpicks if needed.

Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dip each bacon-wrapped pickle into flour, then eggs, and finally breadcrumbs.

Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the breaded Pickle Poppers in batches for about 3-4 minutes until crispy.

Remove with a slotted spoon and drain on paper towels. Serve with your favorite dipping sauce.