Prep Filling: In a small bowl combine the cream cheese, cheddar cheese, onion powder, garlic powder, kosher salt and minced green onions. Stir to combine. 

Prep Jalapeños: Cut the jalapeños in half, lengthwise, and use a spoon to scoop/scrape out the membrane and seeds. Place on a plate or platter. 

Fill Jalapeños: Use a spoon to fill the halved jalapeños. Alternatively, you can put the filling in a large plastic sandwich bag, cut off a corner and squeeze into each jalapeño half. 

Pre-Cook Bacon: Bring a large cast iron skillet to medium-high heat. In two batches, add 6 pieces of bacon, cook until halfway done (approx. 4-6 minutes). You definitely don't want them crispy! Transfer to a paper-towel lined plate and let cool slightly. 

Wrap Jalapeños: Take one stuffed jalapeño half at a time and firmly wrap a piece of bacon around each. To the extent possible, try to overlap the bacon so it stays in place and so the filling doesn't fall out and then carefully tuck the very end in under the rest of the bacon so it doesn't unravel. 

Grill: Preheat grill to 400-450 degrees F. Ensure grill grates are clean. Place jalapeño poppers directly on the grill grates. Close the lid and let cook 5-7 minutes. Start checking after the 5-6 minute mark and keep an eye on them. Remove from grill when jalapeño starts to soften and bacon gets a little crispy. Transfer to plate and let cool. 

Serve: Serve as-is or with a ranch dip, if you want!