Bacon Guacamole With Cotija Cheese

My neighbor showed up at a cookout with this once, and I couldn't stop eating it. The bacon hit first, then the creamy avocado, and finally that salty Cotija crumble on top. I asked her what was in it, grabbed a pen, and wrote the ingredients on a napkin right there. That napkin lived on my fridge for months until the recipe became muscle memory.

I made this for a game night once, and someone asked if I'd catered it. I laughed and told them it was just avocados and bacon, but they didn't believe me until I walked them through it. Now every time we host, this guacamole is the first thing people ask about. It's become my signature without me ever planning for it to be.

Ingredients

• Ripe avocados: Look for avocados that yield slightly to pressure but aren't mushy, and always buy an extra in case one is bad inside.
• Red onion: The sharpness mellows when mixed with lime juice, so don't skip the dicing step or it will overpower everything.
• Tomato: Seeding the tomato keeps the guacamole from getting watery, which I learned after one too many soupy batches.
• Jalapeño: Removing the seeds tames the heat, but if you like spice, leave a few in for a kick.
• Fresh cilantro: Some people love it, some hate it, but I think it brightens the whole bowl with just a handful.
• Fresh lime juice: Bottled lime juice doesn't compare, the fresh stuff adds a brightness that makes everything pop.
• Bacon: I use regular bacon, but thick cut works too if you want bigger, chunkier bites throughout.
• Cotija cheese: This crumbly Mexican cheese is salty and tangy, if you can't find it, feta is a close substitute.
• Kosher salt and black pepper: Season to taste after mixing, because the bacon and cheese already add plenty of salt.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat until it's golden and crispy, about 8 to 10 minutes. Let it drain on paper towels, then crumble it into bite sized pieces once it cools.

Prep the avocados:

Cut the avocados in half, twist to separate, and remove the pits by tapping them with a knife and twisting. Scoop the flesh into a large bowl and mash with a fork until it's as smooth or chunky as you like.

Mix the vegetables:

Add the diced red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocados. Stir gently so the avocado stays a little textured and doesn't turn into paste.

Fold in bacon and cheese:

Add most of the crumbled bacon and Cotija cheese to the bowl, saving a little of each for the top. Fold everything together so the flavors start mingling.

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 vegetables.

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The first time I brought this to a potluck, I set it down and turned around to grab a spoon. When I came back, half of it was already gone. People were hovering around the bowl like it might disappear, and honestly, it did. I tripled the batch the next time and it still vanished before the main course hit the table.

Choosing the Right Avocados

I used to buy avocados the day I needed them and ended up with rock hard ones or overripe mush. Now I buy them a few days early and let them ripen on the counter in a paper bag with a banana. When they give just a little under gentle pressure near the stem, they're perfect. If you're in a rush, you can still use firmer avocados, but the texture won't be as creamy and luxurious.

Adjusting the Heat Level

The jalapeño can make or break this for people who don't love spice. I always seed it first, then taste a tiny piece before deciding how much to add. If your crowd likes heat, leave some seeds in or add a dash of hot sauce at the end. For a milder version, swap the jalapeño for a poblano pepper, which has flavor without the burn.

Storing and Serving Tips

Guacamole oxidizes fast, so I press plastic wrap directly onto the surface if I need to store it for a few hours. The lime juice helps slow browning, but nothing stops it completely. If you're serving it at a party, keep it in a bowl nestled in ice to stay cold and fresh looking.

• Add a pinch of smoked paprika for a deeper, smokier flavor that complements the bacon.
• If Cotija isn't available, crumbled feta works in a pinch and still gives that salty, tangy bite.
• Pair this with a crisp Mexican lager or a tangy margarita for the full experience.

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This guacamole turns a regular snack into something people remember. It's rich, smoky, and just different enough to make everyone ask for the recipe.

Frequently Asked Questions

→ Can I make this ahead of time?

It's best served fresh, 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 an excellent substitute with a similar salty, tangy flavor. You can also use queso fresco for a milder option.

→ How do I prevent the guacamole from turning brown?

The lime juice helps prevent oxidation. For storage, press plastic wrap directly on the surface and add a thin layer of lime juice on top before refrigerating.

→ Can I adjust the spice level?

Absolutely. Add more jalapeño for heat, or omit it entirely for a milder version. You can also add hot sauce or serrano peppers for extra kick.

→ What pairs well with this dip?

Serve with tortilla chips, pita chips, sliced bell peppers, cucumber rounds, or celery sticks. It also works wonderfully as a topping for tacos or burgers.

→ How should I store leftovers?

Store in an airtight container with plastic wrap pressed against the surface. Refrigerate for up to 24 hours, though the texture and color are best when fresh.