Ingredients:

1 cup of cooked chicken, cut into small bite size pieces
2 tablespoons of chili and lime powder
3 large tortillas (10 inches diameter)
8 ounces of cream cheese, room temperature
1/2 teaspoon of cayenne pepper powder
5 tablespoons of ranch salad dressing
6 small strips of fully cooked bacon, chopped into small bite size pieces
1 cup Pico de Gallo, drained
2 cups shredded pepper jack cheese

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a small bowl, add chicken and chili powder. Toss to coat.

3. Cut the tortillas in half, then in half again so you have 12 wedges total. Place 6 wedges alternately up and down to fit on the prepared baking sheet.

4. In a medium bowl. Add cream cheese, cayenne powder and ranch dressing. Stir until well combined.

5. Spread the cream cheese evenly on each of the 6 wedges that you placed on the baking sheet.

6. Continue to top each wedge 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. Remove baking sheet to a wire rack to cool. Let cool for 8-10 minutes so the cheese is able to cool and hold all the ingredient together, then serve.