Halve the jalapenos lengthwise and scrape out the seeds and white ribs with a small spoon. Wear gloves if your skin is sensitive to the oils.

In a bowl, combine the cream cheese, cheddar, garlic powder, onion powder, smoked paprika, salt, black pepper, and honey until smooth and evenly mixed.

Spoon or pipe the cheese mixture generously into each jalapeno half, mounding it slightly.

Wrap each filled half with a piece of bacon, stretching it slightly as you go so it fully covers the filling. Secure with a toothpick if needed.

Preheat to 400°F (190°C) for about 3 minutes.

Arrange in a single layer in the basket, cut side up, without overcrowding (work in batches if needed). Cook for 15–18 minutes, until the bacon is crispy and the cheese is bubbling.

Let the poppers rest for 2 minutes — the filling is molten right out of the fryer. Serve warm.