Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Prepare a wire rack on top for even crisping.
Using a paring knife, slice each jalapeño lengthwise in half, then carefully remove the seeds and membranes to control the heat level. Wear gloves if you're sensitive to spice.
In a mixing bowl, combine the softened cream cheese, shredded cheddar, lemon juice, and chopped chipotle in adobo. Mix until the filling is smooth and well blended, then season with salt and pepper to taste.
Using a spoon, fill each jalapeño half generously with the cheese mixture, pressing gently to pack the filling in place.
Place the stuffed jalapeños on the wire rack set over the prepared baking sheet. Top each with a sprinkle of bacon bits for added crunch and flavor.
Bake in the oven for 15–20 minutes, until the cheese is bubbly and golden, and the peppers are blistered and slightly charred around the edges.
If the tops brown too quickly, loosely cover with foil and continue baking. Once done, remove from the oven and let rest for 5 minutes to set the filling.
Finish with a light sprinkle of fresh herbs or a squeeze of lemon for a bright touch. Serve these spicy bites warm, straight from the oven.
