Bacon Guacamole With Cotija Cheese (Printable)

Smoky, creamy guacamole with crispy bacon, Cotija cheese, and fresh lime for a bold flavor twist.

# 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:

01 - Cook bacon in a skillet over medium heat until crispy, approximately 8 to 10 minutes. Transfer to paper towels and crumble once cooled.
02 - Cut avocados in half, remove pits, and scoop flesh into a large mixing bowl. Mash with a fork to desired consistency.
03 - Add diced red onion, tomato, minced jalapeño, cilantro, lime juice, salt, and black pepper to mashed avocados. Mix gently to combine.
04 - Fold in majority of crumbled bacon and Cotija cheese, reserving portions for garnish.
05 - Transfer guacamole to serving bowl. Top with reserved bacon and Cotija cheese.
06 - Serve immediately with tortilla chips or sliced vegetables.

# Expert Advice:

01 -
  • The smoky bacon adds a richness that balances the creamy avocado without overpowering it.
  • Cotija cheese brings a salty, tangy bite that lime juice alone cant deliver.
  • It comes together in under half an hour but tastes like you fussed over it.
  • Every scoop has texture, crunch, creaminess, and heat all at once.
02 -
  • If you skip seeding the tomato, the guacamole will get runny and lose its creamy body within an hour.
  • Mash the avocado first before adding anything else, or youll end up with uneven chunks and a frustrating mix.
  • Dont let the bacon sit in its own grease; drain it well or the guacamole will taste greasy instead of smoky.
03 -
  • Cook an extra slice or two of bacon because some will disappear before it ever makes it into the bowl.
  • Use a sturdy fork instead of a food processor; the texture should have character, not turn into baby food.
  • Add the Cotija in two stages so some melts slightly into the guacamole and some stays crumbly on top for contrast.
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