Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon.
Add the cream cheese, cheddar cheese and seasonings to a bowl and mix well.
Fill each jalapeno pepper half with the spicy cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.
Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon in place.
Sprinkle them with extra chili powder and bake the jalapeno poppers about 20-30 minutes, or until the peppers soften and the bacon is starting to crisp. You can blast them with the broiler a couple of minutes at the end if you need to.