Bacon-Wrapped Potatoes with Queso Blanco Dip


  • 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
  • garlic clove, minced
  • 12 ounces queso blanco pasteurized prepared cheese product, cubed
  • (8-oz.) block pepper Jack cheese, shredded
  • 1/2 cup half-and-half
  • (4-oz.) can chopped green chiles
  • plum tomato, seeded and diced
  • 1/4 cup chopped fresh cilantro


  1. 1. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
  2. 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. 3. Bake at 425° for 40 to 45 minutes or until bacon is crisp and browned.
  4. 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. 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. 6. Stir diced tomato and cilantro into queso blanco mixture. Serve dip with potato wedges.

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