Preheat the oven to 375 degrees.

While wearing rubber gloves, slice the stems off of the jalapenos. Run the tip of a knife around the inside of the pepper and scrape out the seeds. Rinse to remove any remaining seeds.

Place the jalapenos top side up in a bundt pan.

Cook the bacon until crisp. Remove from pan and drain on paper towels. When cool enough to touch, crumble the bacon and add it to a large bowl.

To the bowl, add the shredded cheeses, cream cheese, mayonnaise and spices. Mix until thoroughly combined.

Using a small spoon, fill each jalapeno with bacon cheese filling. Place the jalapeno back in the pan.

Cover with foil. (You can refrigerate the poppers at this point up to 3 days. Continue with the next steps when ready to entertain.)

Bake covered in a 375-degree oven for 45 minutes. Remove from oven. Increase oven temperature to 425 degrees.

Remove the foil and top with a single layer of cheddar cheese slices

followed by a single layer of pepperjack cheese slices.

Bake in a 425-degree oven for 15 minutes, until the cheese begins to brown around the edges.

Remove from the oven and serve with skewers or toothpicks.