Preheat your grill to 375-400 degrees F using two zone heat. That means one zone of your grill has the fire directly under the grates and the other does not.
In a bowl, combine the cream cheese and cheddar cheese. Set aside.
Prepare the jalapenos by slicing the jalapenos in half. If you don't mind having a little of the stem left, you can scrape the seeds and ribs out with a spoon at this point. If you prefer being able to eat the whole popper with no stem, cut the tops off of the popper before using the spoon to scrape out the jalapeno.
Spread about 1 Tablespoon of the cream cheese and cheddar filling into each jalapeno half.
Wrap each stuffed jalapeno in a half of a slice of bacon. Tuck the ends of the bacon under or use a toothpick so they don't fall apart while grilling.
Sprinkle the tops of the poppers with the homemade BBQ seasoning, if desired.
Place the poppers on the indirect heat side of your grill and allow them to cook with the lid closed for 20-25 minutes. Once the poppers are cooked through and most of the fat rendered from the bacon, move them over to the direct heat side of your grill for 2-3 minutes to crisp the bacon to your liking.
Remove from the grill and serve hot.