Wearing gloves (optional), slice the jalapeños in half lengthwise being sure to keep stem on if possible. Using a small spoon, scoop out the veins and seeds, discard. Place on lined baking sheet cut side up.
In a bowl mix together the softened cream cheese, shredded cheddar cheese, Worcestershire sauce and garlic powder.
In a small bowl, combine Panko crumbs, paprika and melted butter. Set aside.
Carefully fill each jalapeño with the cheese mixture. I take a small scoop and mold it in my hands into a small cigar shape and press it into each jalapeño shell. Divide and sprinkle breadcrumb mixture on top of each popper.
Bake for 20 minutes or until golden brown on top. Allow to cool 5 minutes before serving. I like to also serve with Ranch dressing, but that's optional.
Consider shredding your own cheddar cheese! Most pre-shredded cheeses are coated with potato starch which makes the melted cheese a little clumpy. You could also use pepper jack cheese, or a combo of each.