In a medium bowl, blend softened cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and black pepper until creamy and well-combined.

Pat the jalapeño pickles dry with paper towels and fill each pickle with the cheese mixture.

Wrap a half slice of bacon around each filled pickle, securing with a toothpick if necessary.

Set up your breading station with bowls of flour, beaten eggs, and panko breadcrumbs.

Coat each bacon-wrapped pickle in flour, dip in eggs, then roll in panko breadcrumbs.

Fry the coated pickles in heated oil at 350°F until bacon is crispy and golden brown.

Remove from oil and drain on paper towels, serve hot garnished with fresh parsley.