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Bacon-Wrapped Potatoes with Queso Blanco Dip

Photo: Iain Bagwell; Styling: Heather Chadduck

Hands-on time 30 mins
Total time 1 hr, 30 mins
Yield Makes 8 servings
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

How to Make It

  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.