Season chicken breasts with Cajun seasoning on both sides.
In a large skillet, heat olive oil over medium heat. Cook until browned on all sides, and no longer pink in the middle. Chicken should reach 165 F degrees internally.
In the same skillet, heat olive oil over medium heat. While skillet is reheating, evenly divide chicken, and cheese (about ¼ cup each) between 4 tortillas. Top with about a tablespoon each of jalapeños and bacon.
Top with another corn tortilla and gently press down.
Cook for about 3-4 minutes per side or until crispy.
Garnish with sour cream, buffalo sauce, and cilantro if desired.