California Avocado Country Guacamole with Bacon and Queso Fresco

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Nutritional Highlights (per serving)

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20 g
Total Fat
11 g
Total Carbs
7 g
20 mg


Serves: 4
  ripe, Fresh California Avocados(about 2 cups) seeded and peeled
  strips cooked bacon, crumbled into small pieces
Tbsp.  diced tomato, (¼-inch dice)
Tbsp.  diced red onion, (¼ inch dice)
Tbsp.  cilantro, chopped
1/2  cup  queso fresco
tsp.  minced jalapeno
  lime, juiced
  As needed  Kosher salt and freshly cracked black pepper to taste

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


  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.

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

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%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Jeff Rossman

Chef Jeff Rossman, Terra Restaurant & Bar

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