1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice each jalapeno in half lengthwise and remove the seeds and membranes for a milder taste.
3. In a bowl, mix together the cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined.
4. Fill each jalapeno half with the cheese mixture, pressing it gently to adhere. If you’re adding bacon, sprinkle it over the cheese filling.
5. Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into 8 strips.
6. Wrap each filled jalapeno half with a strip of puff pastry, tucking the ends under to seal.
7. Place the wrapped jalapenos on the prepared baking sheet and brush with the beaten egg for a golden finish.
8. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
9. Let them cool slightly before serving, as the cheese filling will be hot!

Remember, cooking is about following your senses, just like my abuela taught me. If the pastry looks golden, it’s time to take them out!