How To Make Bacon-and-Tomato Guacamole
The crispy bacon in this guacamole recipe adds some interest and textural variation to this classic dip. Serve this up at your next gathering.
Serves:
Ingredients
- 5strip medium thick bacon,full flavored smoky bacon is great here
- 3largeripe avocados,(about 1¼ lbs)
- ½largewhite onion
- 2chipotle chilies in adobo,canned
- 1largeround ripe tomato
- ¼cupfresh cilantro,loosely packed, coarsely chopped
- salt
- 1tbspfresh lime juice
Instructions
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In a large, 10-inch skillet, cook bacon in a single layer over medium heat, turning occasionally, until crisp and browned. This takes about 10 minutes. Drain on paper towels, then crumble into small pieces.
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Cut around each avocado, from stem to blossom end and back again, then twist 2 halves apart. Scoop out pit and discard. Scoop flesh from skin into a large bowl.
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Using an old-fashioned potato masher or a large fork or spoon, mash avocados into a coarse puree.Scoop onion into a small strainer and rinse under cold water.
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Shake off excess water and transfer to bowl, along with chipotle chilies, tomato, cilantro (save a little for garnish if you wish), and about ⅔ bacon. (If guacamole isn’t being served right away, don’t add bacon until just before serving, because it loses crispness as it sits in guacamole.)
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Gently stir to combine all ingredients. Taste and season with salt and enough lime juice to add a little sparkle.
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Cover with plastic wrap directly on surface of guacamole and refrigerate until ready to serve. Scoop guacamole into a serving dish, sprinkle with remaining bacon (and cilantro if you have it), and you’re ready to serve.
Nutrition
- Calories: 189.82kcal
- Fat: 16.85g
- Saturated Fat: 3.54g
- Trans Fat: 0.02g
- Monounsaturated Fat: 9.92g
- Polyunsaturated Fat: 2.32g
- Carbohydrates: 8.68g
- Fiber: 5.53g
- Sugar: 1.80g
- Protein: 3.67g
- Cholesterol: 9.57mg
- Sodium: 293.51mg
- Calcium: 14.24mg
- Potassium: 465.57mg
- Iron: 0.60mg
- Vitamin A: 100.29µg
- Vitamin C: 20.28mg
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