Crumbled bacon - Place bacon in a single layer in a large unheated non-stick pan (no oil, Note 2). Turn the stove onto medium high. As the pan heats up, the fat will start to melt. Once sizzling, cook each side for 2 minutes or until golden. Remove onto paper towels to drain the fat (leave fat in the pan). Repeat with remaining bacon. Once cool and crisp, finely chop into crumbs.

Toast breadcrumbs - Top up the bacon fat with the oil so you have 2 tablespoons in total. Cool the pan slightly then return to medium heat. Add the breadcrumbs and salt. Toast, stirring regularly, until evenly golden - about 3 minutes. Transfer into a bowl and set aside.

Filling - Put 3/4 of the bacon in a bowl (reserve the rest for topping). Add remaining ingredients then stir with a wooden spoon until combined.

Preheat oven to 200°C/375°F (180°C fan). Line a tray with foil then place a rack on it (to keep jalapeños level).

Stuff jalapeños with the filling, slightly above the rim (it sinks a bit) but not too high else there will be overflow. Place on the rack so the surface is level. Top with the shredded cheese, press down to flatten. Spoon over panko.

Bake 15 minutes or until the cheese is melted and jalapeño is softened but still holding its shape (not saggy).

Transfer to serving platter, sprinkle with reserved bacon and chives. Serve hot! No dipping sauce needed.