Bacon Guacamole With Cotija Cheese

# Components:

→ 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

# Directions:

01 - Cook bacon slices in a skillet over medium heat until crispy, approximately 8 to 10 minutes. Transfer to paper towels to drain and cool, then crumble into bite-sized pieces.

02 - Halve the avocados lengthwise, remove the pits, and scoop the flesh into a large mixing bowl. Mash with a fork to achieve your preferred consistency, from chunky to smooth.

03 - Add the diced red onion, diced tomato, minced jalapeño, chopped cilantro, fresh lime juice, kosher salt, and black pepper to the mashed avocados. Gently fold together until uniformly combined.

04 - Fold in the majority of the crumbled bacon and Cotija cheese, reserving a portion of each for final garnish.

05 - Spoon the guacamole into a serving bowl. Top with reserved bacon crumbles and Cotija cheese for visual appeal and concentrated flavor.

06 - Present immediately alongside tortilla chips or fresh sliced vegetables for dipping.

# Expert Advice:

01 -

The smoky bacon provides a savory contrast to the creamy avocado base.
Cotija cheese adds a unique texture and salty depth that regular cheese can't match.
It is a quick, 25-minute appetizer that is naturally gluten-free.

02 -

To prevent browning, ensure the lime juice is well-distributed and cover the surface directly with plastic wrap if not serving immediately.
Remove all seeds and white membranes from the jalapeño if you prefer a milder dip.
Drain the bacon thoroughly on paper towels to prevent excess grease from making the guacamole too heavy.