Ingredients:
3 large flour or corn tortillas
8 ounces cream cheese, room temperature
1 tablespoon jalapeño hot sauce
1 tablespoon dried dill weed
4 ounces (net weight) smoked salmon, cut into small bite size pieces
6 small strips of fully cooked crispy bacon, cut into bite size pieces
1 cup of Pico de Gallo, drained
2 cups shredded pepper jack cheese
Directions:
1. Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment paper.
2. Cut the tortillas in half, then in half again so you have 12 wedges total. Place 6 wedges on the prepared baking sheet.
3. In a medium bowl, stir the cream cheese, jalapeño hot sauce and dill until combined.
4. Spread the cream cheese evenly on each of the 6 wedges that you placed on the baking sheet. Top 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 5 minutes so that the pepper jack cheese cools down and helps hold the ingredients together, then serve.