Cook bacon over medium-high heat until crisp; transfer to paper towel-lined plate and set aside. Reserve drippings in pan.
Blend cream cheese, jalapeño, jack cheese, scallions, cumin, coriander, and bacon in a bowl with a mixer on medium speed; season with salt and pepper.
Spread about 1/4 mixture on one side of each tortilla all the way to the edges. Roll up tortillas and fry, seam side down in batches, in sauté pan with drippings over medium high heat until browned, about 5 minutes. Slice tortillas into thirds and serve with pico de gallo.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 63 (81%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 12.5mg||4 %|
|Sodium 139.4mg||5 %|
|Potassium 43mg||1 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.3g|
|Protein 3.3g||5 %|
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Calories per serving: 78
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