California Avocado Country Guacamole with Bacon and Queso Fresco

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Total Time: 20 min

Cook Time:

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 240
Total Fat 20g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 20mg
Sodium 160mg
Total Carbs 11g
Dietary Fiber 7g
Total Sugars 1g
Protein 7g
Potassium 530mg

Vitamin A 217 (IU); Vitamin C 14 mg; Calcium 108 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 112 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 4%; Vitamin C 25%; Calcium 10%; Iron 4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Serves: 4

2 ripe, Fresh California Avocados(about 2 cups) seeded and peeled 3 strips cooked bacon, crumbled into small pieces 2 Tbsp. diced tomato, (¼-inch dice) 2 Tbsp. diced red onion, (¼ inch dice) 2 Tbsp. cilantro, chopped 1/2 cup queso fresco 2 tsp. minced jalapeno 1 lime, juiced As needed Kosher salt and freshly cracked black pepper to taste
  1. Put avocado into a medium mixing bowl and mash with a fork, spoon or potato masher.
  2. Add remaining ingredients and gently stir to combine.

Chef’s tip: if guacamole isn’t being served right away, reserve bacon and add just before serving so it remains crisp. Also, place plastic wrap directly on top of guacamole to prevent browning.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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