Heat some oil in a large saucepan on a high heat. Season your pork with salt and pepper, then stir fry for 2 mins to brown. Set aside.
Heat some oil in a large saute pan. Add your onion and red pepper and cook for 5 mins until softened and starting to caramelise. Add your garlic, chilli, paprika, cumin, coriander and cayenne pepper and cook out for 3-4 mins.
Add your chopped tomatoes, stock and chipotle paste and bring to a boil. Simmer for 15 mins until the sauce is thick and rich.
In the meantime, sprinkle half of your cheddar, mozzarella, jalapeños and bacon over the surface of a tortilla wrap. Place another wrap on top and repeat with your remaining ingredients.
Add your pork back into the saucepan and simmer for another 5 mins.
Whilst the sauce simmers, heat a little oil in a frying pan on a high heat. Place a quesadilla in the pan and fry for 2 mins on each side. Keep warm, and repeat with your remaining quesadilla.
Stir through your penne, 1 cup of pasta cooking water and your sour cream through the sauce.