Bacon Guacamole With Cotija Cheese

My neighbor once brought this to a backyard cookout, and I watched the bowl empty in under ten minutes. The smoky bacon mixed with creamy avocado and salty Cotija was unlike any guacamole I'd tasted before. I asked for the trick, and she just smiled and said, "Stop being precious about guacamole." That comment stuck with me. Now I make it whenever I want something familiar but surprising, and it never fails to disappear fast.

I made this for a casual Friday night with friends who showed up unannounced. I had avocados going soft on the counter and bacon left over from breakfast. I threw it together while we talked, and by the time I set it down with a bag of chips, the conversation had already shifted to recipe requests. One friend texted me the next morning asking if I'd written it down. That's when I knew it wasn't just good, it was repeatable.

Ingredients

• Ripe avocados: Look for avocados that yield slightly to pressure but aren't mushy; they should feel like a ripe peach, and if they're too firm, leave them on the counter for a day.
• Bacon: Use thick-cut if you can; it crisps up better and gives you those big, crunchy bits that stand out in every bite.
• Cotija cheese: This crumbly, salty Mexican cheese is the secret weapon here; it doesn't melt, so it stays distinct and adds little bursts of tang.
• Red onion: Dice it small and rinse it under cold water if you want to tame the sharpness; I skip that step because I like the bite.
• Jalapeño: Seeding it keeps the heat gentle; leave some seeds in if you want a kick that lingers.
• Fresh lime juice: Squeeze it right before mixing; bottled lime juice tastes flat and won't brighten the avocado the same way.
• Cilantro: Chop it roughly and add it last so the flavor stays bright and grassy.
• Kosher salt and black pepper: Season generously; avocado needs more salt than you think to really come alive.

Instructions

Crisp the bacon:

Lay the bacon in a cold skillet and turn the heat to medium; this helps render the fat slowly and evenly. Cook until the edges curl and the bacon turns deep golden, then drain on paper towels and crumble it once it cools enough to handle.

Prep the avocados:

Slice each avocado in half lengthwise, twist to separate, and pop out the pit with a spoon. Scoop the flesh into a large bowl and mash with a fork, leaving some chunks for texture.

Mix the base:

Add the diced red onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper to the mashed avocado. Stir gently with a spoon so everything gets coated but the avocado doesn't turn to paste.

Fold in the bacon and cheese:

Add most of the crumbled bacon and Cotija, saving a small handful of each for the top. Fold them in so they're distributed but still visible.

Garnish and serve:

Scoop the guacamole into a serving bowl and sprinkle the reserved bacon and Cotija on top. Serve right away with tortilla chips, cucumber rounds, or carrot sticks.

Save

The first time I brought this to a potluck, someone asked if it was "gourmet guacamole," and I laughed because it felt like such a simple idea. But watching people go back for seconds and thirds, I realized that adding bacon and cheese wasn't just a twist, it made guacamole feel like something worth showing up for. It became my signature contribution, the thing people hoped I'd bring.

Choosing Your Avocados

I used to grab whatever avocados were on sale, and half the time they were either rock hard or already browning inside. Now I gently squeeze them in my palm; if they give just a little without feeling squishy, they're ready. If they're too firm, I leave them in a paper bag with a banana overnight, and by morning they're perfect. The pit should pop out cleanly, and the flesh should be bright green with no dark streaks.

Adjusting the Heat

My brother can't handle spice, so I started seeding the jalapeño and even rinsing it under cold water to strip away some of the heat. If you want more fire, leave the seeds in or add a dash of hot sauce at the end. I've also used serrano peppers when I want a sharper, brighter heat that doesn't linger as long. Taste as you go; you can always add more heat, but you can't take it back.

Serving and Pairing Ideas

This guacamole is rich enough to stand alone as a snack, but it also works as a topping for grilled chicken, fish tacos, or even scrambled eggs. I've spread it on toast with a fried egg on top for a quick breakfast that feels indulgent. It pairs beautifully with a cold Mexican lager, a margarita on the rocks, or even a crisp white wine if you're keeping it light.

• Serve with thick tortilla chips that can handle the weight without breaking.
• Try it as a topping for loaded nachos or alongside carne asada.
• If you have lefover, press plastic wrap directly onto the surface and refrigerate for up to one day.

Save

This guacamole has become my go-to when I want something that feels effortless but tastes intentional. It's the kind of dish that makes people lean in, ask questions, and leave with a full stomach and a smile.

Recipe Questions & Answers

→ Can I make this guacamole ahead of time?

While best served fresh, you can prepare it up to 2 hours ahead. Press plastic wrap directly onto the surface to prevent browning and refrigerate. Stir before serving and add fresh toppings.

→ What can I substitute for Cotija cheese?

Feta cheese works wonderfully as a substitute, offering similar tangy, crumbly texture. Queso fresco is another mild alternative, though it's less salty than Cotija.

→ How do I prevent the avocados from turning brown?

The lime juice helps prevent oxidation. For storage, press plastic wrap directly onto the guacamole surface, eliminating air exposure. Adding the avocado pit to the bowl is a common myth with minimal effect.

→ Can I adjust the spice level?

Absolutely. Remove jalapeño seeds and membranes for mild heat, or add extra jalapeño or a dash of hot sauce for more kick. Smoked paprika adds flavor without heat.

→ What type of bacon works best?

Regular or thick-cut bacon both work well. Thick-cut provides heartier pieces with more texture. Ensure it's cooked until crispy so it maintains its crunch when folded into the creamy avocado.

→ Is this suitable for vegetarians?

The current version contains bacon and is not vegetarian. However, you can omit the bacon or substitute with smoky tempeh bacon or coconut bacon for a plant-based alternative.