Bacon Guacamole With Cotija Cheese

The smell of bacon frying in the morning has a way of pulling people into the kitchen, half-awake and hopeful. I was crumbling cooled strips into a bowl of mashed avocado one Saturday when my neighbor wandered over with a bag of limes and asked what I was making. I told her it was guacamole with bacon, and she laughed like I'd told a joke. Ten minutes later, she was scraping the bowl clean with a chip and asking me to write it down.

I brought this to a backyard cookout once, thinking it would sit next to the other dips and get picked at slowly. Instead, people clustered around the bowl, double-dipping and debating whether the bacon was genius or overkill. By the time the burgers came off the grill, the guacamole was gone and someone had already texted me for the recipe. It became my go-to whenever I wanted to show up with something that felt effortless but got remembered.

Ingredients

• Ripe avocados: Look for avocados that yield gently to pressure but aren't mushy, and always taste as you mash to check for that buttery sweetness.
• Red onion: Dice it finely so it distributes evenly without overpowering the creamy base, and rinse it under cold water if you want a milder bite.
• Tomato: Seed it first to avoid watery guacamole, and dice small so every scoop gets a little pop of freshness.
• Jalapeño: Remove the seeds and ribs for a gentle warmth, or leave them in if you like heat that builds with each bite.
• Fresh cilantro: Chop it just before mixing to keep the flavor bright, and don't skip it unless you're one of those people who tastes soap.
• Fresh lime juice: Squeeze it right before adding to preserve the citrus punch, and roll the lime on the counter first to get more juice out.
• Bacon: Cook it until it's crispy enough to crumble cleanly, and let it cool completely so it stays crunchy when folded in.
• Cotija cheese: This crumbly, salty cheese melts just slightly into the warm guacamole and adds a tangy funk that feta can't quite match.
• Kosher salt and black pepper: Season after mashing the avocado so you can taste and adjust without guessing.

Instructions

Crisp the bacon:

Cook the bacon in a skillet over medium heat, flipping occasionally, until it's deep golden and crackling at the edges, about 8 to 10 minutes. Drain on paper towels and let it cool completely before crumbling into bite-sized pieces.

Mash the avocados:

Halve the avocados, twist out the pits, and scoop the flesh into a large bowl. Mash with a fork until you reach your preferred texture, whether that's chunky or nearly smooth.

Mix in the fresh ingredients:

Add the diced red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocado. Stir gently with a spoon until everything is evenly distributed but not over-mixed.

Fold in bacon and cheese:

Reserve a small handful of bacon and Cotija for garnish, then fold the rest into the guacamole until just combined. The bacon should stay crispy and the cheese should dot the mixture with little salty pockets.

Garnish and serve:

Transfer the guacamole to a serving bowl and scatter the reserved bacon and Cotija on top. Serve immediately with tortilla chips or sliced vegetables before the avocado starts to brown.

Save to Pinterest

One evening, I made this for a friend who swore she didn't like guacamole because it was too bland. She took one bite, paused, and said it tasted like breakfast and a fiesta had a baby. We sat on the porch with the bowl between us, scraping up every last bit with chips until the sun went down. That's when I realized this recipe wasn't just about avocados anymore.

Choosing Your Avocados

The ripeness of your avocados makes or breaks this recipe, and I learned that the hard way after trying to mash rock-hard fruit with a fork. Look for avocados that give slightly when you press the stem end, and avoid any with dark sunken spots or overly soft patches. If you buy them firm, leave them on the counter for a day or two until they yield gently to pressure. I keep a couple in a paper bag with a banana when I need them to ripen faster, and it works like a charm every time.

Swaps and Substitutions

If you can't find Cotija, crumbled feta works in a pinch, though it's a little creamier and less crumbly. Turkey bacon is fine if you prefer it, but it won't have quite the same smoky depth as pork bacon. For a vegetarian version, skip the bacon entirely and add a pinch of smoked paprika to mimic that campfire flavor. I've also used green onions instead of red when I'm out, and while the bite is sharper, it still tastes right.

Serving and Storing

This guacamole is best eaten within an hour of making it, while the bacon is still crispy and the avocado hasn't started to oxidize. If you need to make it ahead, press plastic wrap directly onto the surface to keep air out, but know that it will lose a little of its brightness. I like to serve it with thick, salted tortilla chips, but it's also fantastic spooned onto tacos, grilled chicken, or even scrambled eggs the next morning.

• Press plastic wrap onto the surface if storing to prevent browning.
• Stir in reserved bacon and cheese just before serving if making ahead.
• Serve with sturdy chips that won't break under the weight of chunky guacamole.

Save to Pinterest

This guacamole has a way of making ordinary moments feel a little more special, whether you're watching a game or just need something to snack on while dinner cooks. Make it once, and I promise you'll keep the ingredients on hand.

Recipe FAQs

→ Can I make this ahead of time?

Best served fresh, but you can prepare it up to 2 hours ahead. Press plastic wrap directly on the surface to prevent browning and refrigerate until serving.

→ What can I use instead of Cotija cheese?

Feta cheese works wonderfully as a substitute, offering similar salty, crumbly texture. Queso fresco is another authentic Mexican option.

→ How do I keep avocados from turning brown?

The lime juice helps prevent oxidation. Store with plastic wrap pressed directly against the surface, or place the avocado pit in the center of the dip.

→ Can I adjust the spice level?

Yes, remove jalapeño seeds and membranes for mild heat, or add extra jalapeño or hot sauce for more kick. Smoked paprika adds flavor without heat.

→ What are the best avocados to use?

Choose ripe Hass avocados that yield slightly to gentle pressure. They should be dark green to nearly black and feel heavy for their size.

→ Can I make this vegetarian?

Omit the bacon and add smoked paprika or chipotle powder for smoky flavor. Consider adding toasted pepitas for crunch.