Bacon-Wrapped Potatoes with Queso Blanco Dip

Ingredients

• 4 oz chilis green chopped canned
• 1 tablespoon canola oil 
• 0.3 cup cilantro leaves fresh chopped
• 1  garlic clove minced
• 0.5 cup half and half 
• 0.5 teaspoon pepper 
• 8 oz pepper jack cheese shredded
• 1  plum tomatoes diced seeded
• 12 ounces queso fresco cubed prepared
• 0.5 cup onion diced red
• 2 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.