First, chop the bacon in bits and saute with onion till almost done. Remove from pan and drain. After drained, return bacon and onion to pan and continue about 1 minute more. Add chopped chicken and cook till no longer pink. Sprinkle liberally with Montreal Seasoning. Let simmer on stove for about 5 minutes on low, to combine flavors.

In seperate pan, heat at medium and lay tortilla down. Sprinkle half lightly with cheese, put a spoon of chicken mixture down on top of cheese, sprinkle more cheese on top and add jalepenos (optional) on top of cheese. Fold tortilla over and push down lightly with spatula and then flip to finish toasting other side. When toasted, remove to plate, cut in half and serve with salsa and sour cream.

My family and I have enjoyed this recipe for years. We also use tomatoes at the same time as the jalepeno if we are in the mood. I just recently found I love green chile's and will try that in instead of jalepenos next time.