In a food processor, combine chipotle peppers, sour cream and milk. Process until peppers have been finely chopped.
Pour mixture through a sieve to strain. Discard solids. Set liquid aside.
Brush a large nonstick skillet with butter or oil.
Place skillet over medium heat. Add sausage, bacon and potatoes. Heat through, stirring, for about 30 seconds.
Add eggs. Cook until almost done.
Add salsa fresca. Continue cooking until eggs are done. Remove to a plate.
Butter one side of the flour tortilla.
Add egg mixture and Jack cheese to tortilla. Fold over.
Place tortilla in hot skillet. Cook tortilla on each side until crisp.
Serve with prepared sour cream mixture.