Bacon Guacamole With Cotija Cheese (Printer Version)

Smoky bacon and tangy Cotija elevate classic guacamole with fresh lime, jalapeño, and cilantro for bold flavor.

# What You'll Need:

→ 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

# How to Prepare:

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

# Expert Suggestions:

01 -
  • It takes familiar guacamole and gives it a savory, crispy edge that makes people lean in for another scoop.
  • You can prep most of it ahead and fold in the bacon at the last minute so it stays crunchy.
  • The Cotija adds a tangy, crumbly contrast that brightens every bite without overwhelming the avocado.
  • Its gluten-free and comes together in under half an hour, perfect for last-minute guests.
02 -
  • Do not skip seeding the tomato or you will end up with a soupy dip that slides off every chip.
  • If you fold in the bacon while it is still hot, it will wilt the avocado and turn the texture mushy.
  • Press plastic wrap directly onto the surface if you must store leftovers; air is the enemy of green guacamole.
03 -
  • Save the avocado pits and press them into the guacamole if storing; it slows browning, though I am not sure if it is science or kitchen myth.
  • Taste before you serve and do not be shy with lime; it should be bright and lively, not flat.
  • If the guacamole feels too thick, stir in a teaspoon of water or lime juice to loosen it up without losing flavor.
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