Heat up your grill for indirect cooking and bring the temperature to 350°F.
In a large bowl combine the cream cheese, Cheddar cheese, Mexican cheese blend, El Yucateco Jalapeño Hot Sauce, jalapeños, bacon and mayonnaise and mix everything together until evenly combined.
Transfer mixture to a grill safe dish or pan and place on the grill. I used an aluminum grill pan that was 8" x 8" and 2" deep and it was the perfect size for this recipe.
Heat for 30 minutes or until the cheese starts to bubble.
Remove, let cool for at least 5 minutes and serve with chips, vegetables or you can even use it as a burger topping like I did!
