Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Using a paring knife, carefully slice each jalapeño in half lengthwise and remove the seeds and membranes for less heat, or keep some seeds for more spice.
In a small bowl, mix the softened cream cheese with garlic powder, chopped chives, salt, and pepper until smooth and well combined.
Fill each jalapeño half generously with the cream cheese mixture, using a small spoon or piping bag for neater filling.
Wrap each stuffed jalapeño with a strip of bacon, overlapping slightly to fully cover, and secure with a toothpick to hold the bacon in place.
Arrange the bacon-wrapped jalapeños seam-side down on the prepared baking sheet, leaving space between each for crisping.
Brush the bacon with a little oil for extra crispness, then place in the oven and bake for 20-25 minutes, until the bacon is golden and crispy and the peppers are tender.
Once baked, remove the tray from the oven and let the poppers rest for 5 minutes. Carefully remove the toothpicks and transfer to a serving platter.
Serve the jalapeño poppers warm, enjoying the crispy bacon, spicy peppers, and creamy filling in every bite.
