In a saucepan, heat peppers until starting to sizzle a little, then stir in flour until all mixed in. Slowly stir in broth. Heat on medium low, stirring occasionally, while preparing the rest.
Cook the bacon in a medium frying pan until crispy. Remove to paper-towel lined plate to cool, then crumble.
Using a round cutter, cut out 4 circles from each tortilla. Fry the tortillas quickly in the bacon fat (less than a minute for both sides should be enough). Put in microwave to keep warm.
In a separate pan, scramble the eggs. Or cook those in the bacon fat too. Why the heck not?
To assemble
Spoon a small amount of the sauce onto a plate. Place one tortilla in the center. Add egg and cheese, then another tortilla. Put a tiny bit of sauce on top of tortilla, then place crispy bacon pieces on that. (The sauce will help keep the bacon in place.) Add another tortilla and more egg, and cheese. Top with a final tortilla, spoon extra sauce on, and add more cheese.
Optionally, you can just mix the sauce, eggs, bacon, and cheese together and serve the tortillas on the side as the yummiest chip scoops ever.