Bacon Wrapped Potato Cheese and Jalapeno

Tip: Read directions completely before preparing.

Ingredients:

1/2 large Russet potato, sliced paper thin

1/3 cup green onion, chopped

1/3 cup white onion, finely chopped

1/3 cup shallots, finely chopped

1 jalapeno, stem and seeds removed

1/2 tablespoon butter

6 slices bacon, cut in half

5 oz Queso Fresco

Directions:

Using a mandolin slice the potato into very thin slices, so that you can roll them. Place the slices in a large bowl and cover with water.  Add salt and then set aside. This prevents potato from turning brown. (It is best to use a large potato so that you can roll the ingredients in one potato slice.  If you have only a small potato, you can lay them side by side as shown in photo.  Preferable one large paper thin slice is suggested.  I only had small potatoes when I made this recipe.)

In a skillet, add butter and melt over medium heat.  Add green onion, white onion and shallot and sauté until soft. Remove from pan and place in bowl then set aside.

Remove stem and seeds from Jalapeno, cut in thin slices and set aside.

Cut your cheese as shown in large slices as shown.

Lay potato slice (slices) on a flat surface.

Add 1 teaspoon of the onion mixture, jalapeno and cheese.

Wrap the potato around the ingredients.

Wrap 1/2 slice bacon around potato and lay on a large sheet pan with parchment paper. 

Bake at 400 degree for 30 minutes or until bacon is crispy.  Enjoy!