Prep the peppers. Halve the jalapeños lengthwise and scrape out the seeds and white membranes with a spoon. Wear gloves — the capsaicin lingers on your hands for hours. Pat the insides dry with a paper towel.

Blend the filling base. Add the cottage cheese to a blender or food processor. Blend for 20–30 seconds, until completely smooth and thick, like whipped cream cheese. Scrape down the sides once.

Finish the filling. Transfer the whipped cottage cheese to a bowl. Stir in the cheddar, Parmesan, Greek yogurt, onion powder, garlic powder, smoked paprika, salt, and chives. Mix until uniform. Taste and add salt if needed.

Toast the panko. Heat 1 tbsp of the reserved bacon fat in a small skillet over medium heat. Add the panko and a pinch of salt. Stir constantly for 60–90 seconds, until the crumbs are golden brown. Pull them off the heat immediately — panko burns fast.

Fill the peppers. Spoon the filling into each jalapeño half, mounding it slightly above the rim. A small spoon or a piping bag works better than a knife. Do not overfill, or the filling will spill as it bakes.

Add the topping. Sprinkle the toasted panko and chopped bacon over the tops, pressing gently so it adheres to the filling.

Cook — Air Fryer. Arrange the poppers in a single layer in the air fryer basket. Cook at 375°F for 7–9 minutes, until the peppers soften and the filling sets.

Cook — Oven. Preheat the oven to 425°F. Set a wire rack inside a sheet pan. Arrange the poppers on the rack and bake for 10–12 minutes, until the peppers are tender and the filling is hot through. Broil for 1 minute for extra browning if needed.

Cool and serve. Rest 2 minutes before serving. The filling is molten straight out of the oven.