Preheat two zones of your Blackstone griddle to medium heat. Cook the bacon until crispy, then remove and drain on a paper towel. Once cooled, chop into medium bits and set aside.
On the other medium heat zone, add diced apples. Spray with a little water, cover with a dome to steam, and toss every couple of minutes. When softened but not mushy, add 1/4 stick of butter, 1/4 cup of brown sugar, and bourbon. Toss until the mixture is thick and glossy. Slide to the cool side or transfer to a bowl.
In a medium mixing bowl, combine softened cream cheese, 1/4 cup blueberries, 1 tsp cinnamon, 1 tbsp brown sugar, 1 tsp chopped mint leaves, and juice from half a lime. Mix well and set aside.
Rub some butter on the griddle until melted, then place tortillas on the griddle to coat one side with butter. Flip, sprinkle with brown sugar and cinnamon, and remove when lightly toasted on the non-seasoned side.
Spread some cream cheese mixture on the non-sugar side of each tortilla. Add bourbon apples. Place tortillas in a taco rack (if available) and continue building by adding chopped bacon, a few blueberries, and crushed Oreo cookies.
