Jalapeno Popper Chicken Taquitos

Preheat oven to 400 degrees F. Brush a 1 8 x 13-inch baking sheet with olive oil; set aside.
While the cream cheese is softening, cook the bacon; allow to drain on paper towels before crumbling.
In a medium bowl, add cream cheese, cheddar, cumin, onion powder, garlic powder, lime zest, lime juice, jalapeno, and crumbled bacon. Start by mixing with a fork and then press with the back of a spoon, until thoroughly combined.
Add in chicken to the mixture. Wet your hands then combine the chicken into the mixture. Massage as if you were mixing together a meatloaf, but you don’t have to worry about overworking the meat.
Spoon 3 to 4 tablespoons of the chicken mixture onto each tortilla.
Roll the tortilla around the filling tightly; place seam side down on the oiled baking sheet.
Repeat with the remaining tortillas and filling mixture.
Lightly brush each taquito with olive oil and ensure that they are not touching each other.
Bake for 15 minutes or until the taquitos are crisp and golden brown.
Serve hot with salsa, sour cream, fresh cilantro and lime wedges.