Ingredients:

3 large tortillas
8 ounces of cream cheese, at room temperature
1/2 teaspoon of cayenne pepper powder
5 tablespoons of Ranch salad dressing
1 cup of cooked chicken, cut into small pieces
2 tablespoons of chili and lime powder
6 small strips of cooked bacon, cut into small pieces
1 cup of pico de gallo, drained
2 cups shredded pepper jack cheese

Directions:

1. Preheat oven to 350

2. Combine the chicken and chili powder until the chicken is coated.

3. Cut the tortillas in half, then in half again so you have 12 wedges total. Place 6 wedges alternately up and down in order to fit on a foil lined cookie sheet.

4. In a medium bowl, mix the cream cheese, cayenne powder and ranch dressing.

5. Spread the cream cheese evenly on each of the 6 wedges that you place on the cookie sheet.

6. Top each wedge over the top of the cream cheese evenly in this order: chicken, bacon, pico de gallo and then pepper jack cheese. Place the remaining 6 tortilla wedges on top and press them into place.

7. Bake for 10 minutes. Let cool for a 8-10 minutes so the cheese has a chance to set up again, then serve.