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.
The potatoes were yummy and the dip was the perfect finishing touch. It definitely provided the kick! If you aren't going to prepare the dip it does take a lot from the recipe but I guess you could add other spices. I just think you are missing out on something special without the dip. I prepared these for my husband and he loved them. Definitely will prepare them for company soon.
I prepared the potatoes for a crowd for breakfast. They were a huge hit with most but I thought they needed more of a "kick" than just using the salt and pepper. Will play around with the spices next time. I did not prepare the dip.
We prepared the potatoes (not the dip) for a New Year's Eve party. Fantastic! And easy! We used regular cut - not center cut - bacon and cut the strips in half. There was plenty to wrap around the potato slices. We also used a very high quality red potato. Delicious! and EASY!