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

Wearing gloves, halve jalapeños lengthwise. Remove seeds and membranes; keep halves intact.

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 18–22 minutes until peppers soften and topping is golden. Cool 5 minutes before serving.