Prepare pellet grill for cooking at 325 degrees F (160 degrees C) using Cherry wood pellets for fuel.
Season the Boneless, Skinless Chicken Breast (4) with the Grande Gringo Mexican Seasoning (2 ounce) on all sides.
Place the breasts on the pellet grill, insert a probe thermometer to monitor internal temperature.
When the internal temp reaches 155 degrees F (68 degrees C) transfer the chicken breasts to a flat iron skillet and glaze with Killer Hogs BBQ Sauce (1 cup). Continue to cook the breasts until the internal reaches 165 degrees F (73 degrees C).
Top each breast with Bacon (12 ounce), Sharp Cheddar Cheese (4 ounce) and Monterey Jack Cheese (4 ounce). Return the skillet to the grill and cook for 3-5 minutes or until the cheese melts over the top.
Garnish the Monterey Chicken with Scallion (2) and serve.