- This topic has 1 reply, 2 voices, and was last updated August 6, 2015 at 9:24 pm by .
- July 26, 2015 at 9:05 pm #359626
2 red potatoes, each cut into 8 wedges
1/2 tsp sea salt
16 bacon slices
1/2 tsp freshly ground black pepper
1/2 cup red onion, diced
1 tbs vegetable oil
1 garlic clove, minced
12-oz queso blanco, cubed
8-oz block pepper Jack cheese, shredded
1/2 cup whole milk
1/2 cup light cream
4-oz can green chiles, chopped
1 plum tomato, seeded and diced
1/4 cup fresh cilantro, chopped
Place a lightly greased wire rack on a jelly-roll pan.
Preheat your oven to 425 degrees F. Sprinkle potato wedges with salt and wrap each wedge with 1 bacon slice. Place potatoes in pan and sprinkle with pepper.
Bake potatoes in preheated oven until bacon is crisp, which should take around 45 minutes.
While bacon-wrapped potatoes are cooking, take out a small nonstick skillet and saute onions in hot oil over medium high heat for 5 minutes. Add garlic, saute for an additional minute and remove from heat. Place queso blanco, pepper Jack cheese, whole milk, light cream, green chilies and onion mixture in a large microwaveable glass bowl and mix together.
Microwave at high for 2 1/2 minutes. When done, stir mixture and microwave at high again until the cheese completely melts, which should take about 2 1/2 minutes. Stir mixture at 1-minute intervals to make sure dip has a smooth consistency.
Stir diced tomatoes and cilantro into cheese dip and serve alongside bacon-wrapped potato wedges. Serve with your favorite style eggs or frittata for a weekend breakfast or a ‘special’ occasion breakfast. Serves 8.
My personal favorite is with a veggie omelet and drizzle some of the cheese sauce over it;-D
- August 5, 2015 at 12:42 pm #461867
This sounds amazing! It’s going into my favorites right now.
- August 6, 2015 at 9:24 pm #461882
So hope you and your family enjoy! Please let us know how they liked it;-D
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