Bacon Guacamole With Cotija Cheese (Printer View)

Smoky bacon and tangy Cotija transform classic guacamole into a bold, creamy dip with fresh lime and jalapeño.

# Components:

→ Fresh Produce

01 - 3 ripe avocados
02 - 1 small red onion, finely diced
03 - 1 medium tomato, seeded and diced
04 - 1 jalapeño, seeded and minced
05 - 1/4 cup fresh cilantro, chopped
06 - 2 tablespoons fresh lime juice

→ Meats

07 - 6 slices bacon

→ Dairy

08 - 1/2 cup Cotija cheese, crumbled

→ Pantry

09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

# Method steps:

01 - Cook bacon in a skillet over medium heat until crispy, approximately 8 to 10 minutes. Drain on paper towels and crumble once cooled.
02 - Cut avocados in half, remove the pits, and scoop flesh into a large bowl. Mash with a fork to your desired consistency.
03 - Add red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocados. Mix gently to combine.
04 - Fold in most of the crumbled bacon and Cotija cheese, reserving a portion of each for garnish.
05 - Transfer the guacamole to a serving bowl. Top with reserved bacon and Cotija cheese.
06 - Serve immediately with tortilla chips or sliced vegetables.

# Expert Advice:

01 -
  • The crispy bacon adds a salty crunch that makes every bite feel indulgent without weighing you down.
  • Cotija cheese has this tangy bite that plays beautifully against creamy avocado, making the whole thing taste more interesting than it has any right to be.
02 -
  • Avocados oxidize quickly once mashed, so if you're making this ahead, press plastic wrap directly onto the surface to keep air from turning the top brown and sad-looking.
  • The difference between good bacon and great bacon in this recipe is honestly everything—it's worth buying the better kind because it's carrying half the flavor profile here.
03 -
  • If your avocados are slightly underripe, you can speed things up by placing them in a paper bag with a banana for a few hours—the ethylene gas does the work for you.
  • A pinch of smoked paprika right before serving adds another layer of smoke that makes the bacon flavor pop even more prominently.
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