PREHEAT oven to 300ºF. Place Neufchatel, cilantro, lime peel, lime juice and chipotle powder in food processor; process, using pulsing action, until well blended. Stir in shredded cheese. Spread scant 1/4 cup of the Neufchatel mixture onto each of 6 of the tortillas; sprinkle each with 1 Tbsp. of the almonds. Stack cheese-topped tortillas to form three stacks of 2 tortillas each. Cover with remaining tortillas.
CUT each stack into eight wedges. Wrap stacks individually in foil; place on baking sheet.
BAKE 10 to 15 min. or until heated through. Serve with the salsa.
