Bacon-Wrapped Potatoes with Queso Blanco Dip

Football finger food is a must have for the Sunday game. These bacon wrapped potatoes are perfect for dipping which is why we included a queso blanco recipe for you to try out!

Yields: 8 servings

Prep Time: 30 minutes

Cook Time: 40-45 minutes


2 medium-sized 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 oz 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 of chopped green chiles

1 plum tomato, seeded and diced

1/4 cup chopped fresh cilantro


Potato Wedges:

Lightly grease a wire rack and place it on an aluminum-lined cooking sheet.

Preheat oven to 425 degrees Fahrenheit.

Season the potato wedges with salt and wrap each with a slice of bacon.

Arrange the wedges on the prepared wire rack and bake until the bacon is crisp (about 40-45 minutes).

Queso Blanco:

Note: Prepare Queso Blanco dip while wedges are cooking to save time

Saute onions in a nonstick skillet until the onions are tender (about 5 minutes under medium heat)

Add garlic to the onions and saute for an additional minute. Remove from heat.

Combine queso blanco, pepper jack cheese, half-and-half, and green chiles in a microwave-safe bowl.

Microwave on high for 2 1/2 minutes.

Stir the mixture and microwave on high for an additional 2 1/2 minutes.


Place the bowl in the microwave, stirring at 1-minute intervals, until the cheese mixture is smooth.

Stir in diced tomatoes and cilantro.