Bacon Guacamole With Cotija Cheese

My neighbor showed up one Saturday with a bowl of this, and I ate half of it standing in her kitchen before I even asked what was in it. The smoky bacon made the whole thing feel less like a side dish and more like something I wanted to keep eating with a spoon. She laughed when I asked for the recipe, saying she'd thrown it together on a whim. I've been making it ever since, and it disappears faster than any guacamole I've ever set out.

I brought this to a backyard cookout once, and someone asked if I'd ordered it from a restaurant. The bacon was still warm when I folded it in, and the smell alone drew people over before I even set the bowl down. By the time I went back for a chip, there was barely anything left. One friend scraped the bowl clean and asked if I had more avocados in my bag.

Ingredients

• Ripe avocados: Look for avocados that yield slightly when pressed, the kind that feel like they're ready to cooperate instead of fight you when you try to mash them.
• Red onion: Dice it small so it doesn't overpower the avocado, and if you want it milder, rinse the pieces under cold water for a few seconds.
• Tomato: Seed it first or the guacamole will get watery, I learned that the messy way.
• Jalapeño: Remove the seeds unless you want real heat, and wash your hands after or you'll regret touching your face later.
• Cilantro: Fresh cilantro makes a huge difference, the dried stuff just doesn't have the same brightness.
• Lime juice: Freshly squeezed lime keeps the avocado green and adds the tang that pulls everything together.
• Bacon: Cook it until it's properly crispy, limp bacon in guacamole is a disappointment nobody needs.
• Cotija cheese: This crumbly, salty cheese is what makes this guacamole feel special, but feta works if you can't find it.
• Salt and pepper: Taste as you go, avocados can be bland without enough seasoning.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat, flipping occasionally, until it's deeply browned and crispy, about 8 to 10 minutes. Let it drain on paper towels, then crumble it into bite-sized pieces once it's cool enough to handle.

Mash the avocados:

Halve the avocados, remove the pits, and scoop the flesh into a large bowl. Mash with a fork until you reach your preferred texture, I like mine a little chunky so there's something to bite into.

Mix in the fresh ingredients:

Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the bowl. Stir gently so everything gets distributed without turning the avocado into mush.

Fold in bacon and cheese:

Add most of the crumbled bacon and Cotija cheese, saving a small handful of each for the top. Fold them in so they're evenly spread throughout.

Garnish and serve:

Transfer the guacamole to a serving bowl and sprinkle the reserved bacon and cheese on top. Serve right away with tortilla chips or sliced veggies while it still looks bright and fresh.

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This guacamole showed up at a birthday party I threw last summer, and it became the thing people remembered more than the cake. Someone told me weeks later they'd tried making it at home and couldn't stop eating it straight from the bowl. It's one of those recipes that makes you feel like you know what you're doing in the kitchen, even when you're winging it.

Choosing Your Avocados

The avocados make or break this recipe, so don't settle for rock-hard ones unless you have a few days to wait. I gently squeeze them at the store, looking for a little give without mushy spots. If they're too firm, leave them on the counter in a paper bag with a banana overnight. Once I bought avocados that looked perfect but were brown and stringy inside, now I always buy one extra just in case.

Getting the Bacon Right

Crispy bacon is non-negotiable here, chewy bacon just gets lost in the guacamole and doesn't add the texture you want. I cook mine slowly over medium heat so the fat renders out properly and the edges get dark and crunchy. If you're in a rush, you can bake it on a sheet pan at 400 degrees for about 15 minutes, but I like the control of a skillet. Let it cool completely before crumbling, or it'll just bend instead of breaking into satisfying little bits.

Serving and Pairing Ideas

This guacamole is rich enough to be the star of the table, but it also works as a topping for tacos, grilled chicken, or scrambled eggs the next morning. I've served it with everything from store-bought tortilla chips to jicama sticks, and it's never disappointed. A cold Mexican lager or a margarita with extra lime is the perfect drink alongside it.

• Try it on a burger instead of plain avocado for a smoky, creamy upgrade.
• Spoon it over black bean quesadillas for an easy weeknight dinner that feels special.
• If you have leftovers, spread it on toast with a fried egg and hot sauce for breakfast.

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This guacamole turned me into the person who always volunteers to bring the appetizer, because I know it'll actually get eaten. It's one of those recipes that feels like a small victory every time, simple enough to make on a whim but impressive enough that people ask for the recipe.

Recipe FAQs

→ Can I make this guacamole ahead of time?

While best served fresh, you can prepare it up to 2 hours ahead. Press plastic wrap directly onto the surface to prevent browning and refrigerate until serving.

→ What can I substitute for Cotija cheese?

Feta cheese works wonderfully as a substitute. You can also use queso fresco or even grated Parmesan for a similar salty, crumbly texture.

→ How do I choose ripe avocados?

Gently squeeze the avocado in your palm. It should yield to gentle pressure but not feel mushy. The skin may be dark green to nearly black when ripe.

→ Can I make this vegetarian?

Yes, simply omit the bacon. For a smoky flavor, add a pinch of smoked paprika or chipotle powder to the mashed avocados.

→ What's the best way to prevent guacamole from browning?

Keep the avocado pit in the bowl, press plastic wrap directly on the surface, and add extra lime juice. The acidity helps slow oxidation.

→ How spicy is this guacamole?

It has mild heat since the jalapeño is seeded. For more spice, leave some seeds in or add a dash of hot sauce. For less heat, omit the jalapeño entirely.