Bacon Guacamole With Cotija Cheese (Printable)

Smoky bacon and tangy Cotija elevate classic avocado dip with bold Mexican-American flavors in just 25 minutes.

# What You'll 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 Steps:

01 - Cook bacon slices in a skillet over medium heat until crispy, approximately 8 to 10 minutes. Transfer to paper towels and crumble after cooling.
02 - Halve the avocados lengthwise, remove pits, and scoop flesh into a large mixing bowl. Mash with a fork to achieve desired consistency.
03 - Add red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocados. Fold gently until evenly incorporated.
04 - Fold majority of crumbled bacon and Cotija cheese into the guacamole, reserving portions for finishing.
05 - Transfer prepared guacamole to serving bowl. Top with reserved bacon and Cotija cheese.
06 - Present immediately accompanied by tortilla chips or sliced fresh vegetables.

# Expert Tips:

01 -
  • The crispy bacon adds a smoky crunch that completely transforms classic guacamole into something unforgettable.
  • Cotija cheese brings a salty, tangy bite that balances the richness of the avocado beautifully.
  • It comes together in under half an hour and tastes like you spent all afternoon in the kitchen.
  • Everyone fights over the last scoop, which is always a good sign.
02 -
  • Let the bacon cool completely before crumbling or it will turn greasy and limp instead of staying crispy in the guacamole.
  • Mash the avocados first before adding anything wet, because once lime juice hits them it becomes much harder to get a smooth consistency.
  • Taste the jalapeño before adding it all, some are surprisingly mild and you might want to leave the seeds in for heat.
03 -
  • Cook the bacon until it is deeply crispy, almost to the edge of burnt, because it will soften slightly once mixed into the creamy avocado.
  • Reserve some of the bacon fat and drizzle a tiny bit over the finished guacamole for an extra layer of smoky richness.
  • Always taste and adjust the salt after folding in the Cotija, since the cheese is already quite salty and you might not need as much as you think.
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