Mexican-Style Tortilla Stacks

• 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 tortillas (8 inch)
• 1/3 cup coarsely chopped PLANTERS Dry Roasted Almonds
• 1 cup TACO BELL Thick & Chunky Salsa

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

cheese, cilantro, lime, pepper powder, cheese, flour tortillas, almonds, taco

Taken from www.kraftrecipes.com/recipes/mexican-style-tortilla-stacks-109918.aspx (may not work)