Slice each jalapeno down one side and pry open and remove seeds. Stuff each one with enough cheese to fill the entire pepper and add salt and garlic. Wrap each stuffed jalapeno with one slice of bacon. Secure jalapeno with toothpick (1-2), and set aside for the grill. Place them on the grill. Once they are cooked, let them cool about 3-5 minutes before serving.