Bacon-Wrapped Potatoes with Queso Blanco Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can keep the queso blanco warm in a fondue pot or 1-qt. slow cooker. These are hearty, and would be a winner for a tailgate too. Ingredients:
2 medium-size red potatoes, cut into 8 wedges each |
1/2 teaspoon salt |
16 center-cut bacon slices |
1/2 teaspoon pepper |
1/2 cup diced red onion |
1 tablespoon canola oil |
1 garlic clove, minced |
12 ounces queso blanco pasteurized prepared cheese product, cubed |
1 (8-oz.) block pepper jack cheese, shredded |
1/2 cup half-and-half |
1 (4-oz.) can chopped green chiles |
1 plum tomato, seeded and diced |
1/4 cup chopped fresh cilantro |
Directions:
1. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
2. Preheat oven to 425°. Sprinkle potato wedges with salt. Wrap each with 1 bacon slice. Arrange potato wedges in a single layer in prepared pan. Sprinkle with pepper.
3. Bake at 425° for 40 to 45 minutes or until bacon is crisp and browned.
4. Meanwhile, sauté onion in hot oil in a small nonstick skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat.
5. Combine queso blanco, next 3 ingredients, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 2 1/2 minutes; stir and microwave 2 1/2 more minutes or until cheese is melted and mixture is smooth, stirring at 1-minute intervals.
6. Stir diced tomato and cilantro into queso blanco mixture. Serve dip with potato wedges.
7. Note: We tested with Velveeta Queso Blanco for prepared cheese product.
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