Slice the jalapenos in half length wise and remove seeds with a spoon. Set aside. Brown the churriso in a pan until cooked through. Let cool a little. Once the sausage has cooled, add the cream cheese and the shredded mexican cheese and mix well. Slice all the bacon in half. You will use one half a slice for each pepper. Fill one half of the jalapeno with the sausage/cheese mixture. Add the other half so it looks whole again. Wrap that in bacon and set aside. Continue with the rest. Once all peppers are stuffed and wrapped, place them on the grill and turn frequently just until bacon is cooked.