Save to Pinterest There was this one Sunday afternoon when I was scraping together a last-minute snack before friends came over, and I realized I had leftover bacon sitting in the fridge from breakfast. I was already planning to make guacamole, but something in me thought, why not throw the bacon in? That impulsive moment turned into my favorite version of guacamole I've ever made. The smokiness cut through the creamy avocado in a way I didn't expect, and when I crumbled Cotija on top, it became this salty, tangy, crunchy masterpiece that disappeared in minutes.
I started bringing this to potlucks after that first experiment, and it became the thing people asked me to make. One time, a friend who claimed she didn't like guacamole ate half the bowl herself and then asked for the recipe. I realized then that bacon and cheese weren't just add-ons, they were the reason this dip felt familiar yet totally different. It's funny how a small twist can make something classic feel brand new again.
Ingredients
- Ripe avocados: The whole dish depends on these being soft but not mushy, so press gently near the stem and if it gives a little, you're good to go.
- Red onion: I always dice this super fine so you get little bursts of sharpness without crunching into big chunks that take over.
- Tomato: Seeding is key here because watery tomato guts will make your guacamole soupy and sad.
- Jalapeño: Seeding tames the heat but keeps the flavor, and I learned the hard way to wash my hands before touching my face.
- Fresh cilantro: Some people hate it, but if you're not one of them, this herb brings brightness that ties everything together.
- Fresh lime juice: Squeeze it right before mixing because bottled lime juice tastes flat and won't keep your avocados green as long.
- Bacon: Cook it until it's actually crispy, not floppy, because that crunch is what makes this guacamole special.
- Cotija cheese: This crumbly, salty Mexican cheese is like feta's bolder cousin and it doesn't melt, so it stays perfectly textured on top.
- Kosher salt and black pepper: Season to taste after mixing because the bacon and Cotija already bring plenty of salt.
Instructions
- Crisp the bacon:
- Lay the slices flat in a cold skillet, then turn the heat to medium and let them slowly render their fat and turn golden and crispy, about 8 to 10 minutes. Drain them on paper towels and crumble once they're cool enough to handle without burning your fingers.
- Prep the avocados:
- Slice each avocado in half lengthwise, twist to separate, then whack your knife gently into the pit and twist it out. Scoop the flesh into a big bowl and mash it with a fork until it's as smooth or chunky as you like.
- Mix in the fresh stuff:
- Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocado. Fold everything together gently so you don't turn it into baby food.
- Fold in bacon and cheese:
- Stir in most of the crumbled bacon and Cotija, but save a little bit of each for the top because presentation matters even when you're just serving chips. This is when you can taste and adjust seasoning if needed.
- Garnish and serve:
- Scoop the guacamole into your serving bowl, sprinkle the reserved bacon and Cotija on top, and set it out with tortilla chips or veggie sticks. Serve it right away before the avocado starts to brown.
Save to Pinterest The first time I made this for a game night, I watched people go back for thirds and fourths without even realizing it. One friend said it tasted like breakfast and happy hour had a baby, which is maybe the best compliment I've ever gotten for a dip. It's wild how adding two ingredients can make something so familiar feel like a completely new discovery.
How to Pick Perfect Avocados
I used to just grab avocados and hope for the best, but now I gently press near the stem end and if it yields just a little, it's ripe and ready. If it's rock hard, let it sit on the counter for a day or two, and if it's mushy all over, it's probably brown inside and you should skip it. The skin color can fool you, so always go by feel, and when in doubt, buy a mix of ripe and almost-ripe so you have backups.
Cotija Cheese Substitutions
If you can't find Cotija at your store, crumbled feta works really well because it has that same salty, crumbly texture that doesn't melt into the guacamole. I've also used queso fresco in a pinch, which is milder and a little creamier but still delicious. Just avoid pre-shredded cheeses with anti-caking agents because they don't crumble as nicely and the texture feels off.
Serving and Pairing Ideas
This guacamole is perfect with thick, salted tortilla chips, but I've also served it with jicama sticks, bell pepper slices, and even as a topper for grilled chicken or steak tacos. It's rich enough to feel indulgent but fresh enough that you don't feel heavy after eating it. A cold Mexican lager or a lime margarita on the side makes it feel like a proper fiesta, even if it's just Tuesday.
- Try it as a spread on a breakfast burrito with scrambled eggs and more bacon.
- Serve it alongside quesadillas or nachos for a full snack spread.
- Use leftovers as a topping for baked potatoes or grain bowls the next day.
Save to Pinterest This guacamole has become my go-to whenever I want to bring something that feels special without stressing out in the kitchen. It's proof that sometimes the best recipes happen when you trust your instincts and throw in whatever sounds good.
Recipe FAQs
- → Can I make this guacamole ahead of time?
It's best served immediately, but 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 is the closest substitute with similar salty, crumbly texture. You can also use queso fresco for a milder flavor or grated Parmesan in a pinch.
- → How do I know when avocados are ripe enough?
Ripe avocados yield to gentle pressure when squeezed. The skin should be dark and slightly soft but not mushy. If too firm, let them ripen at room temperature for 1-2 days.
- → Can I make this vegetarian?
Yes, simply omit the bacon or replace it with smoked tempeh or coconut bacon for a similar smoky flavor without the meat.
- → What's the best way to prevent the guacamole from turning brown?
The lime juice helps prevent oxidation. For storage, press plastic wrap directly on the surface, eliminating air pockets, and refrigerate. Adding the avocado pit to the bowl is a myth with limited effectiveness.
- → How spicy is this guacamole?
With one seeded jalapeño, it has mild heat. For spicier guacamole, leave some seeds in or add a dash of hot sauce. For milder flavor, omit the jalapeño entirely.