Bacon Guacamole With Cotija Cheese (Printable version)

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

# 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 (approximately 1 lime)

→ 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

# Directions:

01 - Cook bacon slices 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 diced red onion, tomato, minced jalapeño, chopped 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 crumbles and Cotija cheese.
06 - Serve immediately with tortilla chips or sliced fresh vegetables.

# Expert Advice:

01 -
  • It turns a familiar dip into something bold and memorable without any fuss.
  • The smoky bacon and salty Cotija create layers of flavor that make every scoop exciting.
  • It comes together in under half an hour, so you can make it right before guests arrive.
  • Leftovers (if there are any) taste even better the next day once the flavors meld.
02 -
  • Make this just before serving because avocados brown quickly, and no amount of lime juice will keep it bright green for hours.
  • Taste as you go and adjust the lime, salt, and heat level to your preference, because every batch of avocados and jalapeños is a little different.
  • If you need to store it, press plastic wrap directly onto the surface to minimize air exposure, but honestly it's best eaten fresh.
03 -
  • Cook the bacon until it's crispy enough to crumble easily but not burnt, because bitter bacon will ruin the balance.
  • Reserve some of the bacon fat and drizzle a tiny bit over the finished guacamole for an extra layer of smoky richness.
  • Use a shallow, wide bowl when serving so every scoop gets a bit of the bacon and Cotija garnish on top.
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