I’m doing it again!
Yes — bacon and cheese in guacamole. Again. It worked so well before that I had to come back to it.
This is one of my favorite times of year. I know I say that a lot, but having seasons to celebrate feels different and more fun now that Max is in our lives.
While I enjoy every chance to share Tex-Mex riffs, Max isn’t quite into all the variations yet. He does, however, love tortilla chips and plain guacamole — and I’ve definitely handed down my own soft spot for cheesy quesadillas.
This version is very cheesy — in a good way — thanks to a generous amount of crumbled queso fresco. I’m not talking sharp cheddar; queso fresco is mild, fresh, and pleasantly creamy, which is exactly what this guacamole needs.
I first started doing this after trying tableside guac at Oyamel in DC a few years ago — Eddie could not stop eating it. Maybe the mojitos helped, or maybe the cheese did the trick, but either way the combination stuck with me.
Now I add the cheese into the guacamole and sprinkle more on top, hoping it might sway any skeptics back to the dip side. Call it culinary persuasion.
The result is smoky, spicy, and crunchy — all at once. Crisp bacon and creamy queso fresco play off the classic guacamole flavors: bright lime, sweet onion, and fresh cilantro. It’s the kind of dip you want to dive into with a big spoon and even more chips.
Cheesy Chipotle Bacon Guacamole
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Ingredients
- 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
- 1 lime juiced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- tortilla chips for serving
Instructions
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Cook and crumble the bacon first to get it out of the way.
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In a bowl, combine the avocados, chipotle peppers, about 3/4 of the crumbled bacon, the queso fresco, cilantro, onion, adobo sauce, lime juice, salt, and pepper. Mash and stir until everything is combined. Adjust texture to your preference and taste for seasoning, adding more salt, pepper, or lime if needed.
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Scoop the guacamole into a serving bowl. Top with the remaining bacon, extra crumbled queso fresco, and a drizzle of adobo sauce if desired. Serve immediately with tortilla chips.
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I appreciate you so much!
Pass me all the chips!