Bacon-Wrapped Potatoes With Queso Blanco Dip

• 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

1. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
2. Preheat oven to 425u0b0. 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 425u0b0 for 40 to 45 minutes or until bacon is crisp and browned.
4. 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 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.
7. Note: We tested with Velveeta Queso Blanco for prepared cheese product.

red potatoes, salt, center, pepper, red onion, canola oil, garlic, queso blanco pasteurized, block pepper, green chiles, tomato, fresh cilantro

Taken from www.myrecipes.com/recipe/bacon-wrapped-potatoes (may not work)