Prepare pellet grill for cooking at 325 degrees F (160 degrees C) using Cherry wood pellets for fuel.
Boneless, Skinless Chicken Breasts (4)
Grande Gringo Mexican Seasoning (1/2 cup)
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 oz)
Sharp Cheddar Cheese (1 cup)
Monterey Jack Cheese (3/4 cup)
. 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