Bacon Guacamole With Cotija Cheese (Printable)

Creamy avocado dip with crispy bacon, tangy Cotija cheese, and fresh lime for bold Mexican-American flavors.

# 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 (about 1 lime)

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

# Expert Advice:

01 -
  • The bacon adds a smoky crunch that makes plain guacamole feel like a rough draft.
  • Cotija cheese brings a tangy, crumbly contrast that balances the richness perfectly.
  • It comes together in under half an hour, but tastes like you planned it all week.
  • Gluten-free and crowd-friendly, so you can serve it without fielding a dozen dietary questions.
02 -
  • Don't skip draining the bacon—extra grease will make the guacamole greasy and heavy instead of rich.
  • If your avocados are underripe, let them sit in a paper bag overnight with a banana to speed things up.
  • Add the lime juice right after mashing to slow down browning, but don't expect miracles if it sits out for hours.
03 -
  • Reserve a spoonful of bacon fat and drizzle it over the finished guacamole for an extra smoky punch.
  • If Cotija is hard to find, crumbled queso fresco works, but add a pinch more salt to make up for its mildness.
  • Roast the jalapeño over an open flame before mincing it—the charred skin adds a subtle, sweet smokiness.
Go Back