I’m doing it again!
Putting bacon and cheese in your guacamole. AGAIN..
It was one of the best decisions I made before soooo… why not repeat that behavior?
It probably comes as no surprise that this is one of my favorite times of the year.
And yes, I feel like I find myself saying that CONSTANTLY, but there are really a lot of times that I love and as cliché as it is, some seasons are just so much more fun now that Max is in our lives!
Enjoying a plethora of Mexican food isn’t necessarily one of those times… I mean, yes I love the week or two before Cinco de Mayo when I can share an obnoxious amount of tex-mex recipes, many of which bastardize my favorite traditional recipes… but Max isn’t really into eating all this yet. He does love tortilla chips… and he actually likes traditional guacamole.
And I’m pretty sure I passed on my penchant for cheese quesadillas, so there is that.
So this is super cheesy, as in, filled with lots of crumbled queso fresco cheese. I can’t really do cheddar or something like that in my guacamole. Unless it’s grilled cheese.
Goat cheese is okay, but for awhile now I’ve been loading ours up with the crumbly white cheese that is so freaking good. It’s mild and FRESH but creamy and cheesy.
I’ve been doing this ever since we had the tableside guac at Oyamel in DC a few years ago, because it was the first time that Eddie ate guacamole like he couldn’t stop. He LOVED it.
And while I’m sad to say that it might have had to do with the multiple mojitos he drank while we waited two hours for a table, that hasn’t stopped me from throwing the cheese in it and on top in hopes that maaaaaaybe he will decide he loves it again.
Trickery. You know.
I cannot get OVER how delicious this combination is. I love traditional guacamole the most. I really do. I make it more than any other trashed up version I have on this site. But sometimes my millennial brain craves a change – a smoky, crispy bacon change.
This guac is spicy and smoky, filled with crunchy bacon and creamy cheese, but also some of the regular old guacamole flavors that we love: lime, sweet onion and cilantro. I just want to dive in there with a big old spoon.
Cheesy Chipotle Bacon Guacamole
- 6 slices bacon, cooked and crumbled
- 4 ripe avocados
- 2 chipotle peppers in adobo, diced
- 1/3 cup crumbled queso fresco cheese, plus extra for topping
- 1/4 cup chopped fresh cilantro
- 3 tablespoons diced sweet onion
- 2 teaspoons adobo sauce from the can of chipotles in adobo
- 1 lime, juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- tortilla chips for serving
Cook and crumble the bacon first to get it out of the way!
Place the avocados, chipotle peppers, about 3/4 of the bacon, the cheese, cilantro, onion, adobo sauce, lime juice, salt and pepper to a bowl and mash it! Mash and stir until everything is combined. Make it as smooth or as chunky as you’d like! Taste and season with additional salt, pepper or lime juice if needed.
Scoop the guac into a bowl and top it with the remaining crumbled bacon, some extra crumbled queso fresco and a drizzle of adobo sauce (if you’d like!). Serve immediately with chips.
Pass me all the chips!