Food and Recipes Recipes Bacon-Wrapped Potatoes with Queso Blanco Dip Be the first to rate & review! 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. By Southern Living Editors Published on February 2, 2018 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Hands On Time: 30 mins Total Time: 1 hrs 30 mins Yield: 8 servings 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 Directions 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. Rate it Print