Preheat the oven to 350°F (175°C).
In a small dish, mix together panko, Parmigiano-Reggiano, and black pepper.
Cut the jalapeños in half length-wise. Remove the seeds and ribs inside. (If you want spicy dip, reserve some of the seeds.) Chop the seeded jalapeños into small pieces.
In a large mixing bowl, combine cream cheese, sour cream, cheddar cheese, garlic powder and Worcestershire sauce.
Add cooked bacon and chopped jalapeños and mix until well combined.
Transfer the filling into a baking dish. Spread the filling evenly and sprinkle the Panko topping.
Bake for about 20 minutes, or until heated through. Then broil for 1-2 minutes, or until nice and brown.
Serve immediately with tortilla chips.