Bacon-Wrapped Potatoes with Queso Blanco Dip

Gluten Free
Health score
6%
Bacon-Wrapped Potatoes with Queso Blanco Dip
90 min.
8
498kcal

Suggestions


Indulge in a mouthwatering treat that brings together the best of savory flavors with our Bacon-Wrapped Potatoes paired with a luscious Queso Blanco Dip. This irresistible dish is perfect for any occasion, whether you’re hosting a casual lunch, celebrating a special dinner, or simply craving a satisfying snack. With a delightful combination of crispy, salty bacon and tender potato wedges, each bite offers a burst of taste that will leave you wanting more.

This gluten-free recipe is not just easy to prepare; it is also visually stunning, making it an ideal centerpiece for your next gathering. Imagine crispy bacon perfectly enveloping hearty red potato wedges, all cooked to golden perfection in the oven. To elevate this dish even further, we serve it alongside a creamy, cheesy Queso Blanco Dip, enhanced with fresh cilantro, zesty green chiles, and juicy diced tomatoes. This creamy dip is perfect for savoring with every potato wedge, making each mouthful a delightful fusion of flavors and textures.

Ready in just 90 minutes, this recipe makes for a delicious culinary adventure that will impress your family and friends. With its combination of rich flavors and comforting ingredients, our Bacon-Wrapped Potatoes with Queso Blanco Dip is sure to become a loved favorite in your household. So, gather your ingredients and embark on making this delectable dish that firmly stands out on any menu!

Ingredients

  • oz chilis green chopped canned
  • tablespoon canola oil 
  • 0.3 cup cilantro leaves fresh chopped
  •  garlic clove minced
  • 0.5 cup half and half 
  • 0.5 teaspoon pepper 
  • oz pepper jack cheese shredded
  •  plum tomatoes diced seeded
  • 12 ounces queso fresco cubed prepared
  • 0.5 cup onion diced red
  • medium size potatoes - remove skin red cut into 8 wedges each
  • 0.5 teaspoon salt 
  • 16 slices bacon 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • aluminum foil
  • microwave

Directions

  1. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
  2. Preheat oven to 42
  3. Sprinkle potato wedges with salt. Wrap each with 1 bacon slice. Arrange potato wedges in a single layer in prepared pan.
  4. Sprinkle with pepper.
  5. Bake at 425 for 40 to 45 minutes or until bacon is crisp and browned.
  6. Meanwhile, saut onion in hot oil in a small nonstick skillet over medium-high heat 5 minutes or until tender.
  7. Add garlic, and saut 1 minute.
  8. Remove from heat.
  9. 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.
  10. Stir diced tomato and cilantro into queso blanco mixture.
  11. Serve dip with potato wedges.
  12. Note: We tested with Velveeta Queso Blanco for prepared cheese product.

Nutrition Facts

Calories498kcal
Protein17.63%
Fat71.76%
Carbs10.61%

Properties

Glycemic Index
23.25
Glycemic Load
0.39
Inflammation Score
-6
Nutrition Score
14.39217387075%

Flavonoids

Naringenin
0.05mg
Isorhamnetin
0.5mg
Kaempferol
0.07mg
Myricetin
0.02mg
Quercetin
2.69mg

Nutrients percent of daily need

Calories:498.29kcal
24.91%
Fat:39.81g
61.25%
Saturated Fat:17.97g
112.34%
Carbohydrates:13.25g
4.42%
Net Carbohydrates:11.79g
4.29%
Sugar:3.08g
3.42%
Cholesterol:88.91mg
29.64%
Sodium:1002.27mg
43.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22g
44.01%
Calcium:485.72mg
48.57%
Phosphorus:407.13mg
40.71%
Selenium:22.07µg
31.53%
Vitamin B12:1.2µg
19.97%
Zinc:2.75mg
18.35%
Vitamin B2:0.28mg
16.21%
Vitamin B6:0.31mg
15.54%
Vitamin A:751.38IU
15.03%
Vitamin C:11.62mg
14.08%
Potassium:481.98mg
13.77%
Vitamin B1:0.2mg
13.42%
Vitamin B3:2.59mg
12.96%
Vitamin D:1.49µg
9.96%
Magnesium:39.23mg
9.81%
Folate:29.18µg
7.29%
Vitamin B5:0.69mg
6.86%
Manganese:0.14mg
6.78%
Copper:0.13mg
6.34%
Iron:1.12mg
6.25%
Vitamin K:6.54µg
6.22%
Fiber:1.46g
5.85%
Vitamin E:0.83mg
5.52%