Ingredients:

3 large tortillas
8 ounces of cream cheese, at room temperature
1 tablespoons jalapeño hot sauce
1 tablespoons dill weed
4 ounces (net weight) of smoked salmon, cut into small pieces
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 degrees.

2. Cut the tortillas in half, then in half again so you have 12 wedges total. Place 6 wedges on a foil lined baking sheet.

3. In a medium bowl, mix the cream cheese, jalapeño hot sauce and dill.

4. Spread the cream cheese evenly on each of the 6 wedges that you placed on the baking sheet. Continue to evenly top the 6 wedges with the smoked salmon, bacon, pico de gallo and then pepper jack cheese. Place the remaining 6 tortilla wedges over the top of the 6 wedges on the baking sheet and gently press into place.

5. Bake for 10 minutes then remove baking sheet to a wire rack. Let cool for 8-10 minutes so the cheese cools down and helps hold the ingredients together, then serve.