Bacon Guacamole With Cotija Cheese

The smell of bacon sizzling in the pan is what pulled my neighbor through the back door one Saturday morning. I was mashing avocados for what I thought would be ordinary guacamole when she suggested tossing in the bacon I'd just made for breakfast. It sounded wild, but I crumbled a piece over the bowl and we both tasted it with a chip. That smoky, creamy bite changed everything.

I brought this to a backyard barbecue once, and by the time I turned around to grab a chip myself, the bowl was nearly empty. A friend scraped the sides with a tortilla chip and declared it the best guacamole she'd ever had. I didn't have the heart to tell her I'd invented it by accident.

Ingredients

• Ripe avocados: Look for avocados that yield slightly to gentle pressure; if they're rock hard, let them sit on the counter for a day or two until they soften.
• Red onion: Dice it finely so it blends in without overwhelming the creamy texture, and rinse under cold water if you want a milder bite.
• Tomato: Seeding the tomato keeps the guacamole from getting watery, which I learned after one too many soupy bowls.
• Jalapeño: Remove the seeds and membranes for a gentle warmth, or leave some in if you like real heat.
• Fresh cilantro: Chop it just before adding so it stays fragrant and green, not bruised or bitter.
• Fresh lime juice: Squeeze it right before mixing to keep the flavor bright and the avocados from browning too quickly.
• Bacon: Cook it until it's truly crispy so it holds its texture even after folding it into the creamy avocado.
• Cotija cheese: This crumbly, salty Mexican cheese adds a tangy punch that feta can mimic if you can't find Cotija.
• Kosher salt and black pepper: Season to taste at the end, since the bacon and cheese already bring plenty of salt.

Instructions

Crisp the bacon:

Cook the bacon slices in a skillet over medium heat, flipping occasionally, until they're golden and crunchy, about 8 to 10 minutes. Let them drain on paper towels, then crumble them into bite-sized pieces once they've cooled enough to handle.

Prep the avocados:

Slice each avocado in half lengthwise, twist to separate, and pop out the pit with a spoon. Scoop the flesh into a large bowl and mash with a fork until you reach your preferred texture, whether that's chunky or smooth.

Mix in the fresh ingredients:

Add the diced red onion, seeded tomato, minced jalapeño, chopped cilantro, lime juice, salt, and pepper to the mashed avocado. Stir gently with a spoon or fork until everything is evenly combined and the colors are bright and inviting.

Fold in bacon and cheese:

Reserve a small handful of the crumbled bacon and Cotija cheese for garnish, then fold the rest into the guacamole. Use a light touch so the bacon stays crisp and the cheese doesn't disappear into the mixture.

Garnish and serve:

Transfer the guacamole to a serving bowl and sprinkle the reserved bacon and Cotija on top for a beautiful finish. Serve right away with tortilla chips or sliced vegetables while it's still fresh and vibrant.

Save

One evening, I made this for a friend who swore she didn't like guacamole. She dipped a chip cautiously, then another, then asked if I'd written the recipe down. I realized then that bacon and cheese can convert even the skeptics.

How to Pick the Perfect Avocados

I used to grab avocados at random until I learned the gentle squeeze test. A ripe avocado should give slightly under your thumb without feeling mushy or leaving a dent. If it's hard as a rock, buy it a few days early and let it ripen on your counter, away from direct sunlight. The skin color can vary by variety, so don't rely on that alone; the feel is what matters most.

Make-Ahead and Storage Tips

Guacamole is always best fresh, but if you need to prep ahead, press plastic wrap directly onto the surface to keep air out and slow down browning. I've also had luck squeezing extra lime juice over the top before covering it. It'll stay bright for a few hours in the fridge, though the bacon may soften slightly. If that happens, sprinkle fresh crumbled bacon on top right before serving.

Pairing Suggestions and Variations

This guacamole shines alongside grilled meats, fish tacos, or a simple quesadilla. I've stirred in a pinch of smoked paprika when I wanted deeper warmth, and a dash of hot sauce when the crowd leaned spicy. If you can't find Cotija, crumbled feta works in a pinch, though it's a bit creamier and less salty.

• Serve with sturdy tortilla chips, jicama sticks, or bell pepper slices for scooping.
• Try adding a spoonful of sour cream for extra tang and a smoother texture.
• Pair with a cold Mexican lager or a lime-forward margarita to echo the citrus notes.

Save

This guacamole turns a simple snack into something people remember and request again. I hope it becomes a favorite in your kitchen the way it has in mine.

Recipe Questions & Answers

→ Can I make this guacamole ahead of time?

Best served immediately after preparation. If making ahead, press plastic wrap directly onto the surface and refrigerate for up to 2 hours to minimize browning.

→ What can I substitute for Cotija cheese?

Feta cheese works as an excellent substitute, offering similar salty and crumbly texture. Queso fresco is another mild alternative.

→ How do I prevent the guacamole from turning brown?

The lime juice helps prevent oxidation. Store with plastic wrap pressed against the surface, eliminating air exposure, and refrigerate promptly.

→ Can I adjust the spice level?

Yes, control heat by removing jalapeño seeds and membranes for milder flavor, or add more jalapeño or hot sauce for extra kick.

→ What type of bacon works best?

Regular cut bacon works perfectly. Thick-cut bacon provides extra texture and smokiness. Ensure bacon is cooked crispy for best results.

→ Is this suitable for meal prep?

Due to avocado oxidation, this is best prepared fresh. However, you can prep ingredients separately and combine just before serving.