Photo: Iain Bagwell; Styling: Heather Chadduck
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.
How to Make It
Step 1
Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
Step 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.
Step 3
Bake at 425° for 40 to 45 minutes or until bacon is crisp and browned.
Step 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.
Step 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.
Step 6
Stir diced tomato and cilantro into queso blanco mixture. Serve dip with potato wedges.
Step 7
Note: We tested with Velveeta Queso Blanco for prepared cheese product.
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