Slice caps off the jalapeno peppers; reserve. Core and seed the peppers.
Cut pepper Jack cheese into 5mm-thick slices. Cut each slice into sticks the thickness of a pencil. Stuff jalapeno peppers with as many cheese sticks as will fit. Secure caps back on the jalapenos, using at least 2 toothpicks per pepper.
Wrap 1 slice bacon around each jalapeno pepper. Keep bacon secure by skewering the end on one of the toothpicks.
Preheat chargrill on medium heat and lightly oil the plate. Grill jalapeno peppers, watching for flare-ups, until bacon is browned, about 20 minutes.
You may need to grill the peppers in batches. I have also had luck placing them on the warming rack at the top of the grill and they will still get cooked to done there.