Heat the oven to 400°F. Line a baking sheet with parchment.

Slice the jalapeños lengthwise. Remove the seeds and membranes, keeping the halves intact. I wear gloves for this part because spicy fingers are a lousy party trick.

Stir together the cream cheese, cheddar, chives, garlic powder, and salt.

Spoon the filling into each pepper half.

Mix the panko with the olive oil. Sprinkle it over the filled peppers.

Bake for 18–22 minutes, until the peppers soften and the topping turns golden. Cool for 5 minutes before serving.