Stuffed tortilla cups with potatoes, bacon, and chipotle peppers
Cook bacon over medium-high heat until crisp. Set aside.
Preheat oven to 350 degrees.
Reduce heat to medium, and add carrots, onion and celery to bacon grease and cook 3 - 5 minutes. Add in potatoes and chipotle peppers and cook an additional 5 minutes, stirring frequently. Add in chicken broth, half and half, salt and pepper. Simmer 10 minutes, stirring frequently, until veggies have absorbed all the liquids. Remove from heat.
Cut tortillas so they fit into the muffin tins. Warm in the microwave for 30 seconds, so they're pliable and easy to fit into the tins. Place tortillas into tins, and fill with 1 - 2 tbsp of potato mixture. Top with shredded cheese.
Bake in preheated oven for 10 - 14 minutes, or until cheese is melted and tortillas are lightly browned. Top with a dollop of sour cream.