What do you get when you cross the most virally popular snack on the chip aisle with one of the most beloved appetizers of all time? Obviously, the hottest snacketizer around.
Bring a large saucepan of water to a boil over high. Add jalapeños, and boil 2 minutes. Transfer jalapeños to an ice bath to cool, about 3 minutes. Place jalapeños on a plate lined with paper towels. Carefully make a slit lengthwise in jalapeños, careful not to cut all the way through top or bottom. Carefully remove seeds and veins from jalapeños.
Preheat oven to 400°F. Stir together cream cheese, Cheddar, and bacon in a medium bowl until combined. Divide mixture among jalapeños, careful not to overfill, so they still close where slit was made.
Place flour in a shallow dish. Stir together eggs and hot sauce in a second shallow dish. Pulse Cheetos in a food processor until fine crumbs form; place crumbs in a third shallow dish. Roll each stuffed jalapeño in flour, dusting off any excess; dip in egg mixture to coat, allowing excess to drip off.
Roll coated stuffed jalapeños in Cheetos crumbs, pressing to adhere crumbs in a uniform layer. Place jalapeños on a lightly greased baking rack set in a rimmed baking sheet. Bake in preheated oven until crisp and lightly browned, about 20 minutes. Sprinkle with salt; let cool 5 to 10 minutes before serving with sour cream.