Place the chicken fajita meat in a skillet and cook. Set aside to cool. When cool dice into fairly small pieces. Set to the side for later.
Put gloves on then wash the jalapenos, cut the tops off the using an apple corer or potato peeler remove the seeds and veins.
Place a little cream cheese (enough to fill maybe 1/4 of the pepper) in the pepper, then a few pieces of the diced chicken fajita meat in the pepper them fill the rest of the way with more cream cheese.
Using a good sharp knife, cut the bacon in half. Wrap a slice around the top of the pepper and place a toothpick through to hold the bacon on.
Place in grill (indirect heat) or smoker. Check on them every 30 minutes or so. You may have to rotate the rack 180° if they start getting too done on one side. When the bacon is done, they are ready. The longer you cook them, the milder they become. Cooktime varies between 1 to 2 hours.
If you dont have a pepper rack you can cook them "canoe" style. Just lay pepper on it side and cut the top off lengthwise. Stuff with ingredients, wrap full bacon slices around entire pepper and cook directly on the grill grate