Place the fried green tomatoes on a platter. Top with 1/2 tablespoon of Hatch Chile "Pimento" Cheese, a 1-inch piece of candied bacon, and a candied jalapeño.
Heat a pot of vegetable oil over high heat to 375℉.
While oil is heating, place the flour, cornmeal, and cajun seasoning in a shallow dish and the milk and egg in another shallow dish. Dredge the tomato slices in the milk/egg mixture and then the flour/cornmeal mixture. Place on a wax paper-lined baking sheet.
Fry the tomatoes on each side for 1-2 minutes until golden brown and crispy. Remove and place on a paper-towel-lined baking sheet. You can keep the tomatoes in the oven to keep warm until ready to serve.
In a large bowl, mix together the shredded cheddar cheese, the Hatch Chiles, mayonnaise, Dijon mustard, vinegar, ground mustard, black pepper, onion powder, and garlic powder. Stir to combine. Refrigerate until ready to serve.