Post by Loupy on Feb 16, 2014 22:49:28 GMT -7
Bacon Wrapped Potatoes with Queso Blanco Dip
From the kitchen of: Desi, SteakNPotatoesKindaGurl @ steaknpotatoeskindagurl.blogspot.com
Ingredients:
2 medium red potatoes, cut into 8 wedges each
1/2 teaspoon salt
*16 center-cut bacon slices (we used 8 long slices, cut in half)
1/2 teaspoon pepper
1/2 red onion, diced
1 tablespoon butter
1 garlic clove, minced
12 ounces Velveeta 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 Roma tomato, diced
1/4 cup fresh cilantro, chopped
Directions:
Line a baking sheet or jelly roll pan with aluminum foil.
Lightly grease a wire rack and place it in the foil-lined baking sheet.
Preheat oven to 425 degrees.
Sprinkle potato wedges with salt.
Wrap each potato wedge with 1/2 or 1 bacon slice (your preference).
Arrange potato wedges in a single layer in prepared pan.
Sprinkle with pepper.
Bake for 35-40 minutes or until bacon is brown and cooked through.
Meanwhile, saute onion in butter in a medium skillet over medium-high heat for 5 minutes or until tender.
Add garlic and cook for another minute.
Remove from heat.
Combine queso blanco, shredded pepper jack cheese, half and half, green chiles and onion mixture in a large microwave-safe bowl.
Microwave for 2 and a 1/2 minutes.
Stir and microwave 2 and a 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.
From the kitchen of: Desi, SteakNPotatoesKindaGurl @ steaknpotatoeskindagurl.blogspot.com
Ingredients:
2 medium red potatoes, cut into 8 wedges each
1/2 teaspoon salt
*16 center-cut bacon slices (we used 8 long slices, cut in half)
1/2 teaspoon pepper
1/2 red onion, diced
1 tablespoon butter
1 garlic clove, minced
12 ounces Velveeta 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 Roma tomato, diced
1/4 cup fresh cilantro, chopped
Directions:
Line a baking sheet or jelly roll pan with aluminum foil.
Lightly grease a wire rack and place it in the foil-lined baking sheet.
Preheat oven to 425 degrees.
Sprinkle potato wedges with salt.
Wrap each potato wedge with 1/2 or 1 bacon slice (your preference).
Arrange potato wedges in a single layer in prepared pan.
Sprinkle with pepper.
Bake for 35-40 minutes or until bacon is brown and cooked through.
Meanwhile, saute onion in butter in a medium skillet over medium-high heat for 5 minutes or until tender.
Add garlic and cook for another minute.
Remove from heat.
Combine queso blanco, shredded pepper jack cheese, half and half, green chiles and onion mixture in a large microwave-safe bowl.
Microwave for 2 and a 1/2 minutes.
Stir and microwave 2 and a 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.
