Preheat oven to 375°F (190°C) and line a cookie sheet with parchment paper or aluminum foil. If you want, you can place a rack on the cookie sheet so that the fat from the bacon drips down as it cooks.
In a small bowl, mix together cream cheese, cheddar cheese and garlic or garlic salt. Add other seasonings if desired.
Fill each jalapeño half with a generous amount of softened cream cheese
Wrap a ½ slice of bacon around each jalapeño popper, keeping the ends crossed underneath. Place on cookie sheet or rack.
Bake for 20-25 minutes or until bacon is done to your preference.

Yield: 10 poppers