In a sauté pan on medium heat cook bacon until crisp and fat is rendered. Remove bacon and set aside.
Add onion, poblano and garlic. Cook until onion is translucent, then add chicken and bacon and continue to stir until chicken is warmed through. Season with salt and pepper to taste.
In a small bowl combine all ingredients for Heirloom Tomato Salsa. Set aside.
To serve, stuff tortillas with Poblano Chicken and top with Heirloom Salsa. Garnish with extra chopped cilantro.