Sprinkle a generous 1/4 cup of shredded cheese on each of two mini flour tortillas. On one tortilla, layer one-sixth of the cooked bacon bits, and on the second, distribute one-sixth of the chopped jalapeños.

In a non-stick skillet, brush a mixture of vegetable oil and a little bacon grease. Heat over medium heat until the oil shimmers, roughly 2-3 minutes.

Carefully place the two tortillas in the skillet, ensuring the plain sides face down. Cook for about 2-3 minutes, until golden brown and crispy.

Gently flip one tortilla onto the other, pressing down lightly to seal. Cook for an additional 1-2 minutes until cheese is melted and both sides are crispy.

Remove from skillet and place on paper towels to blot excess grease. Repeat for the remaining tortillas until you have 6 mini quesadillas.

Cut each mini quesadilla into wedges and serve warm with salsa on the side.