Cut the pickles in half lengthwise and pat them dry with a paper towel. Lay them out on a baking sheet cut side up.
Mix together the cream cheese, grated cheese, minced garlic, minced jalapeño, minced onion and dill. Spoon this mixture into a ziplock bag.
Snip the corner of the ziplock bag and pipe the cheese mixture on to the pickle.
Snugly wrap the piped pickles in a full slice of bacon covering as much of the pickle as possible so the cream cheese doesn't leak out when it's baking. I used half a slice for short pickles.
Brush a good amount of pepper jelly on to the bacon wrapped pickle.
Bake at 400F for about 20 minutes, or until the bacon is nice and crispy and fully cooked.
Tip: If your pepper jelly is quite thick and not brushing well just pop it into the microwave for a few seconds and warm it up.