Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat, and place a wire rack on top if desired for extra crispness.
Step 2: Prepare the jalapeños by cutting them in half lengthwise. Using a spoon or a small knife, carefully scoop out all the seeds and white membranes. For less spice, ensure all membrane is removed.
Step 3: In a medium bowl, combine the softened cream cheese, shredded cheddar, shredded Monterey Jack, crumbled bacon, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well combined and creamy.
Step 4: Using a small spoon or a piping bag, generously fill each jalapeño half with the cream cheese mixture. Don't overfill, but make sure each half has a good mound.
Step 5: Take one slice of thin-cut bacon and wrap it snugly around each filled jalapeño half. Start at one end and wrap towards the other, covering as much of the jalapeño as possible. Secure with a toothpick if necessary (remember to remove before serving!).
Step 6: Place the wrapped jalapeño poppers seam-side down on the prepared wire rack (or directly on the lined baking sheet).
Step 7: Bake for 20-25 minutes, or until the bacon is crispy and golden brown, and the jalapeños are tender. Keep an eye on them to prevent burning.
Step 8: Carefully remove from the oven and let them cool for a few minutes before serving. Enjoy your delicious Easy Cowboy Cream Cheese Jalapeño Poppers!