1-First, place the 6 slices of bacon on a plate, cover with another plate, and microwave for 2-4 minutes until crispy. Let it cool if needed, then chop finely to add that perfect crunch.

2-Next, peel and chop the pistachios and 100 g dried cranberries finely for a smooth texture that blends well.

3-In a bowl, mix the chopped bacon, pistachios, cranberries, and 2 tablespoons honey. Combine half of this mixture with the 210 g cream cheese for the base. Lay two layers of cling film, place the cream cheese mixture in the center, and shape it into a long log, sealing tightly with no air bubbles.

4-Shaping and Chilling: Freeze the cheese log for 1 hour to firm it up, which makes coating easier. Spread the remaining mixture on a clean surface and roll the frozen log over it to coat evenly. Trim the edges with a knife for a polished look, then wrap in cling film and refrigerate if not serving immediately.

5-Preparing the Tortilla Chips: Now, cut the 6 flour tortillas into triangles and brush with olive oil, then sprinkle with salt. Bake in a preheated oven at 180 degrees Celsius for 5-10 minutes until golden. These steps ensure a crunchy complement to your cheese log, ready in no time. For variations, try our external resource on how to make baked tortilla chips for more ideas.