How to Make It
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.