Preheat the oven to 400 degrees.
Cut the jalapeños in half the long way (slicing through the stem). Deseed the centers and remove the membranes. Set aside and wash your hands right away.
In a small frying pan, cook the bacon bits until crispy. Remove to a medium-sized mixing bowl.
In the same medium-sized mixing bowl, mix together the bacon bits, softened cream cheese, shredded cheeses, and green onions until combined.
Fill the jalapeño halves with the cream cheese mixture.
Place the crushed tortilla chips in a bowl.
Dip the jalapeño poppers into the bowl, cream cheese side down, so the crushed chips will attach to the top.
Place the stuffed jalapeños, chip side facing up, on a baking sheet lined with parchment paper.
Bake for 20 minutes.