Bacon Guacamole With Cotija Cheese (Printable)

Creamy avocados with crispy bacon, tangy Cotija, fresh lime, and jalapeño—a smoky twist on classic guacamole.

# 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 Steps:

01 - Cook bacon in a skillet over medium heat for 8-10 minutes until crispy. Drain on paper towels and crumble once cooled.
02 - Cut avocados in half lengthwise, remove pits, and scoop flesh into a large mixing bowl. Mash with a fork to desired consistency.
03 - Add diced red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to mashed avocados. Mix gently to combine without crushing completely.
04 - Fold in most of the crumbled bacon and Cotija cheese, reserving a portion 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 fresh vegetables.

# Expert Suggestions:

01 -
  • The crispy bacon adds a smoky crunch that makes every scoop feel indulgent and exciting.
  • Cotija cheese brings a salty, tangy edge that balances the richness of avocado beautifully.
  • It comes together in under half an hour and always disappears first at gatherings.
  • The fresh lime and jalapeño keep it bright and lively, never heavy or flat.
02 -
  • Don't skip seeding the tomato or your guacamole will turn watery and lose its creamy body within minutes.
  • Let the bacon cool completely before crumbling it or the heat will soften it and rob you of that satisfying crunch.
  • Taste before serving and adjust the lime, salt, or jalapeño to match your crowd, since everyone's heat tolerance is different.
03 -
  • Cook your bacon low and slow for the crispiest texture, and save the rendered fat for sautéing vegetables later.
  • Always taste your guacamole before serving and adjust the lime, salt, or heat to suit your guests.
  • If your avocados are underripe, wrap them in a paper bag with a banana overnight to speed up ripening.
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