Bacon Guacamole With Cotija Cheese (Printable)

Creamy avocado dip elevated with crispy bacon, Cotija cheese, jalapeño, and fresh lime for bold flavor.

# What You 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:

01 - Cook bacon in a skillet over medium heat until crispy, approximately 8 to 10 minutes. Transfer to paper towels to drain and crumble once cooled.
02 - Cut avocados in half lengthwise, remove the pits, and scoop flesh into a large mixing bowl. Mash with a fork to your desired consistency.
03 - Add diced red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocados. Mix gently to combine without overmixing.
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 and Cotija cheese.
06 - Serve immediately with tortilla chips or fresh sliced vegetables.

# Expert Hacks:

01 -
  • The smoky bacon and tangy Cotija turn basic guacamole into something people actually remember.
  • It comes together in less than half an hour, and most of that is just waiting for bacon to crisp.
  • You can make it as chunky or as smooth as you want, and it still tastes like you put in real effort.
02 -
  • If you don't seed the tomato, the guacamole will get runny and lose its texture within minutes.
  • Don't skip draining the bacon properly or it'll make the guacamole greasy instead of smoky.
  • Taste it before serving because avocados vary in richness and you might need more lime or salt than the recipe says.
03 -
  • If you can't find Cotija, crumbled feta works in a pinch and adds a similar salty tang.
  • Don't over mash the avocados, a little chunk gives the guacamole more personality and makes it feel homemade.
  • Save the avocado pits and press them into the guacamole if you're storing it, it helps slow down browning even though it's mostly myth.
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