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1
In a small bowl combine the cumin, chili powder, paprika, 1 minced clove of garlic and 2 tbsp of olive oil. Slice the tofu very thin, about 1/2 inch per slice, then rub each slice with the spice mixture. Set aside.
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2
Heat about 1 tbsp olive oil over medium high heat in a large pan. Add the tofu, a few slices at a time, watching carefully. Flip after about 1-2 minutes. Cook until done - I let mine cook about 2-3 minutes per side. Half each piece, wrap with bacon, then set aside and cover with aluminum foil.
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3
Do NOT wash the pan out - now put it back on the stove, reduce heat to medium and add the remaining minced garlic clove, 1 tbsp olive oil and diced jalapeno. Saute until the peppers are almost getting a little bit brown and everything is fragrant. Add the cream cheese, 1/2 cup cheese and chicken broth. Whisk and bring to a slight boil; reducing the heat if you have to, preventing it from scorching. Once its combined and a sauce consistency, salt and pepper to your taste and pour into a separate bowl; cover.
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4
Bring the heat back up to medium-high, and add another tablespoon of olive oil to the pan. When hot add one tortilla at a time, turning after about 15-20 seconds to the other side. Your end result will be tortillas slightly brown around the edges and a little bubbly in the middle.
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5
Set aside and cover.
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6
To serve, stuff a tortilla with bacon-wrapped tofu, and drizzle the jalapeno creme on top and some Monterey jack.
