In a food processor, combine chipotle peppers, sour cream and milk; process
until peppers have been finely chopped. Pour mixture through a sieve. Set aside.
Brush a large nonstick skillet with butter or oil. Place skillet over medium
heat. Add sausage, bacon and potatoes; heat 30 seconds. Add eggs; cook until
almost done. Add salsa fresca; continue cooking until eggs are done.
Butter one side of the flour tortilla. Add egg mixture and jack cheese to
tortilla fold over to crisp up. Cook tortilla on each side until crisp.
Serve with sour cream mixture.
Source: Chef Leo Madrigal, Z Tejas Grill, Phoenix, Arizona - azfamily.com