In a skillet over medium-high heat, cook bacon until crisp. Remove to paper towel lined plate. Reserve drippings.
In a large bowl, combine bacon, cream cheese, cheddar jack cheese, jalapeno, scallions, cilantro, garlic powder, cumin, chili powder, cayenne, salt and pepper until well blended.
Spread an even amount (about 1/4 cup) on one side of each tortilla (as shown). Roll up tortillas tightly and fry in batches of 2 or 3 over medium heat, seam side down, in skillet with some of the reserved drippings until lightly browned and heated through, about 5-7 minutes. Slice each tortilla in half. Serve with salsa for dipping.