In a small bowl, mix the cream cheese, sour cream, smoked paprika, onion powder, chives, and minced garlic. Set aside.
Prepare the jalapenos by slicing off the stem, then slice them in half and carefully remove the seeds and ribs, dice into desired size pieces. If you want to retain more spice you can simply slice the peppers instead of seeding and dicing.
Spread half of the cream cheese mixture over each flatbread, then add half of the monterey jack and cheddar cheese to each and top with the cooked bacon and jalapenos.
Place the flatbreads on a baking sheet and place in the oven for 10-12 minutes until the flatbread is browned and cheese is bubbly.
If you like, you can turn the oven to broil for 2-3 minutes to brown the top, but watch carefully as it can burn quickly.
Remove from the oven, slice and serve.
If you don't have cooked bacon on hand, you will want to cook 2-3 slices before assembling the flatbread. This can be done in the oven, microwave or air fryer. You could also use store-bought bacon pieces if you prefer.Be careful when slicing and seeding jalapeños as the oils from the peppers can burn your skin. It is recommended to wear gloves and be sure not to touch your face.If you don't want to prepare fresh jalapeños you could use canned instead.