Snack: Bacon-Wrapped Potatoes with Queso Blanco Dip

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

Instructions

Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
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.
Bake at 425 ° for 40 to 45 minutes or until bacon is crisp and browned.
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.
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.
Stir diced tomato and cilantro into queso blanco mixture. Serve dip with potato wedges.
Note: We tested with Velveeta Queso Blanco for prepared cheese product.

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