Bacon Wrapped Potatoes with Queso Blanco Dip
2 medium size red potatoes, cut into 8 wedges each
1/2 tsp salt
16 center cut bacon slices
1/2 tsp. pepper
1/2 c. diced red onion
1 tbsp. canola oil
1 garlic clove, minced
12 oz. queso blanco pasteurized prepared cheese product, cubed
1 (8 oz) block pepper jack cheese, shredded
1/2 c. half and half
1 (4 oz) can chopped green chiles
1 plum tomato, seeded and diced
1/4 c. chopped fresh cilantro
Place a lightly greased wire rack in an aluminum foil lined 15x10 inch jelly roll pan.
Preheat oven to 425º. 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 425º for 40 to 45 minutes or until bacon is crisp and browned.
Meanwhile, saute onion in hot oil in a small nonstick skillet over medium high heat 5 minutes or until tender. Add garlic, and saute 1 minute. Remove from the heat.
Combine queso blanco, next three ingredients, and onion mixture in a large microwave safe glass bowl. Microwave at high 2 1/2 minutes; stir and microwave 2 1/2 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.
I have to admit I ran into a time crunch and left off dealing with the onion and garlic for the dip and it was still turned out amazing. Though I admit this seems like quite a lot of dip for the amount of potatoes in the recipe we had to much with me making twice as many potatoes.
I forgot to mention that this recipe came from Southern Living