Tortillas layered with a creamy mixture of Neufchatel, cilantro and lime juice are baked until warm to make these tasty Mexican-style wedges.
What You Need
Original recipe yields 24 servings
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
1/4 cup packed fresh cilantro
grated peel and juice from 1 lime
1 tsp. chipotle chile pepper powder
1/2 cup KRAFT Mexican Style Shredded Cheese
9 flour tortilla s (8 inch)
1/3 cup coarsely chopped PLANTERS Dry Roasted Almonds
1 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
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.
Substitute fresh parsley for the cilantro.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, one wedge each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.