Southern Living DECEMBER 2012. Directions
Ingredients
| 2 | medium-size red potatoes, cut into 8 wedges each |
| ½ | teaspoon salt |
| 16 | center-cut bacon slices |
| ½ | teaspoon pepper |
| ½ | 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 |
| ½ | cup half-and-half |
| 1 | (4-oz.) can chopped green chiles |
| 1 | plum tomato, seeded and diced |
| ¼ | cup chopped fresh cilantro |
1. Place a lightly greased wire rack in an
aluminum foil-lined 15- x 10-inch jelly-roll pan.
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. Bake at 425° for 40 to 45 minutes or until bacon is crisp and browned.
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. 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. 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.
aluminum foil-lined 15- x 10-inch jelly-roll pan.
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. Bake at 425° for 40 to 45 minutes or until bacon is crisp and browned.
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. 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. 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.
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