Bacon Guacamole With Cotija Cheese (Printable View)

Smoky bacon and tangy Cotija elevate classic guacamole with fresh lime, jalapeño, and cilantro 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 Make It:

01 - Cook bacon slices in a skillet over medium heat until crispy, approximately 8 to 10 minutes. Transfer to paper towels and crumble once completely cooled.
02 - Halve avocados lengthwise, remove pits, and scoop flesh into a large mixing bowl. Mash with a fork to desired consistency.
03 - Add diced red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to mashed avocados. Gently fold to combine without overworking the mixture.
04 - Fold in majority of crumbled bacon and Cotija cheese, reserving a portion of each for finishing.
05 - Transfer guacamole to serving bowl. Top with reserved bacon and Cotija cheese for visual appeal and flavor enhancement.
06 - Present immediately alongside tortilla chips or fresh vegetable slices.

# Expert Tips:

01 -
  • The smokiness from the bacon cuts through the richness of avocado in a way that feels indulgent without being heavy.
  • Cotija adds a salty, tangy punch that makes every bite more interesting than standard guac.
  • It comes together in under half an hour and uses ingredients you probably already have around.
  • People always ask what makes it taste different, and you get to smile and say bacon.
02 -
  • Don't skip seeding the tomato or you'll end up with a soupy mess that separates as it sits.
  • If your avocados aren't ripe enough, the texture will be dense and the flavors won't blend smoothly.
  • Add the bacon and cheese at the end so they stay distinct instead of disappearing into the mash.
03 -
  • Cook your bacon low and slow so it renders evenly and doesn't burn in spots.
  • Taste before you add extra salt, the Cotija and bacon bring plenty on their own.
  • If you're making this outdoors, keep it in a cooler until the last minute so it stays fresh and doesn't brown in the sun.
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