Bacon Guacamole With Cotija Cheese

The sound of bacon sizzling hit me before I even opened the kitchen door that Sunday. My neighbor was hosting a cookout and asked me to bring guacamole, but I'd just pulled a pack of bacon from my fridge with no real plan. I stood there for a second, then thought: why not? I mashed avocados with one hand while crumbling bacon with the other, added a fistful of crumbly Cotija I had left over from tacos, and walked it over still warm. It disappeared in minutes.

I made this again a few weeks later for a birthday gathering, and my friend's teenager, who claimed to hate avocados, ate half the bowl with a spoon. His mom just stared. I didn't say anything, but I knew it was the bacon. Something about that crispy, salty contrast makes even avocado skeptics curious enough to try it.

Ingredients

• Ripe avocados: You want them to yield slightly when pressed but not feel mushy, and leaving the pit in one half while you work helps slow browning.
• Red onion: Dice it small so it distributes evenly without overwhelming the creamy base.
• Tomato: Seed it first or your guac will turn watery within an hour.
• Jalapeño: Remove the seeds unless you want real heat, and wash your hands right after chopping.
• Fresh cilantro: Rough chop is fine here, it just needs to smell bright and grassy.
• Lime juice: Fresh lime keeps the avocado from browning and adds the acidity that makes everything sing.
• Bacon: Cook it until it's actually crispy or it will get chewy and strange in the guac.
• Cotija cheese: This crumbly, salty Mexican cheese doesn't melt, it just adds bursts of tangy flavor.
• Kosher salt and black pepper: Season to taste after mixing, because the bacon and Cotija are already salty.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Crisp the bacon:

Lay the bacon flat in a cold skillet, then turn the heat to medium. Let it cook slowly, flipping once, until it's deeply browned and crackling. Drain on paper towels and crumble it once it cools enough to handle.

Prep the avocados:

Slice each avocado in half, twist to separate, and tap the pit with your knife to pull 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 ingredients:

Add the red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper. Stir gently so you don't turn everything into paste.

Fold in bacon and cheese:

Add most of the crumbled bacon and Cotija, saving a small handful of each for the top. Fold everything together so the smoky, salty bits are evenly distributed.

Garnish and serve:

Scoop the guacamole into a serving bowl, sprinkle the reserved bacon and Cotija on top, and serve right away with chips or veggies. It's best when it's fresh and the bacon still has a little warmth.

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I brought this to a potluck once and set it next to a bowl of plain guacamole someone else made. Mine was gone in ten minutes, and theirs sat there looking lonely. I felt a little guilty, but also quietly proud. Sometimes a small twist is all it takes to make people remember your dish long after the party ends.

What to Serve It With

Tortilla chips are the obvious choice, but I've also served this with thick-cut cucumber rounds and jicama sticks when I wanted something lighter. It works beautifully as a topping for grilled chicken or fish tacos, and I've even spread it on toast for a quick lunch that felt more special than it had any right to be. The bacon makes it hearty enough to stand on its own as a snack if you're just grazing through the afternoon.

How to Keep It Fresh

Guacamole browns fast, so if you're making it ahead, press plastic wrap directly onto the surface to keep air out. I've also learned that leaving one avocado pit nestled in the bowl helps slow oxidation, though I'm not sure if that's science or superstition. Either way, this version tastes best within a few hours of making it, while the bacon is still a little crisp and the lime juice is bright.

Simple Swaps and Add-Ins

If you can't find Cotija, crumbled feta works in a pinch, though it's a bit creamier and less crumbly. A pinch of smoked paprika or a few dashes of hot sauce can add another layer if you want more heat or depth. I've also tossed in roasted corn kernels when I had them left over, and the sweetness played nicely against the smoky bacon.

• Try adding a teaspoon of minced garlic if you want a sharper, more savory bite.
• For a citrus twist, use half lime and half lemon juice.
• If you're serving a crowd, double the batch but keep the bacon and cheese quantities generous so every scoop gets some.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This guacamole has become my go-to whenever I need to bring something that feels a little more thought-out than the usual. It's not fancy, but it's memorable, and that's often enough.

Ask About This Recipe

→ Can I make this ahead of time?

While best served fresh, 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 works wonderfully as a substitute, offering similar salty and crumbly characteristics. Queso fresco is another authentic alternative with milder flavor.

→ How do I prevent the guacamole from turning brown?

The lime juice helps prevent oxidation. Store with plastic wrap pressed directly on the surface, eliminating air exposure. Adding the avocado pit to the bowl is a traditional method that also helps.

→ Can I adjust the spice level?

Absolutely. Remove jalapeño seeds for less heat, or add extra jalapeño or a dash of hot sauce for more kick. Smoked paprika adds warmth without intense spice.

→ What type of bacon works best?

Regular cut bacon provides the best texture when crumbled. Thick-cut bacon offers more substantial pieces, while applewood-smoked bacon adds extra smoky depth to complement the avocados.

→ How ripe should the avocados be?

Choose avocados that yield gently to pressure but aren't mushy. They should be dark green to nearly black and feel heavy for their size, ensuring creamy texture when mashed.