Cook bacon to desired level of crispiness. Drain and allow to cool slightly.
Spread one side of each tortilla with cream cheese.
Crumble cooked bacon slices on one tortilla. Top with the other. Press edges to seal.
I cook mine in my handy-dandy quesadilla maker until it is golden brown -- but if you don't have one of those, you can use a large nonstick pan on medium heat. Cook, turning once, until golden brown on both sides. This should only take about 1-2 minutes per side.
Cut into 6-8 wedges and serve warm, topped with salsa.