Guacamole lovers and bacon lovers, this one’s for you! Chefs Mary Sue Milliken and Susan Feniger have combined a classic California Avocado guacamole with roasted grape tomatoes and crispy bacon for a combo you’ll love.
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Loading... California Avocado Guacamole with Roasted Tomato and Bacon
Total Time: 20 min
Cook Time:
Cook Time:
Nutrition Facts
Nutrition information
per serving
Calories
277
Total Fat
24g
Saturated Fat
4.7g
Trans Fat
0g
Polyunsaturated Fat
2.5g
Monounsaturated Fat
15g
Cholesterol
16mg
Sodium
430mg
Total Carbs
11g
Dietary Fiber
6g
Total Sugars
2.8g
Protein
7g
Potassium
648mg
% Daily Value*: Vitamin A 15%; Vitamin C 40%; Calcium 6%; 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.
Serves: 6
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Ingredients
3 ripe Fresh California Avocados, seeded, peeled and quartered 1/4 cup chopped fresh cilantro 1/2 medium red onion, diced 2 jalapeño peppers, stemmed, seeded and finely diced 2 Tbsp. freshly squeezed lime juice As needed Salt, to taste As needed Freshly ground black pepper, to taste As needed Roasted Tomato and Bacon (see make-ahead recipe below) 1/4 cup crumbled cotija cheese As needed Chile Lime Chips (optional, see make-ahead recipe below) Roasted Tomato and Bacon 24 cherry or grape tomatoes 3 Tbsp. Extra virgin olive oil 3/4 tsp. dried oregano As needed Salt, to taste As needed Freshly ground black pepper, to taste 8 strips bacon, fried until very crispy and crumbled into bits Chile Lime Chips 1/4 cup Extra virgin olive oil 2 Tbsp. freshly squeezed lime juice 1 1/2 tsp. Paprika 1/2 tsp. ancho chile powder (optional) 1 pinch cayenne pepper As needed Salt, to taste 4 (12-in.) flour tortillasInstructions
- Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky.
- Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary.
- To serve, spoon guacamole into a wide, shallow serving bowl. Top with tomatoes, sprinkle with crispy bacon bits and cotija cheese, and serve immediately accompanied by chips.
Roasted Tomato and Bacon
- Preheat oven to 350 degrees F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste.
- Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature.
Chile Lime Chips
- In a small mixing bowl, combine olive oil, lime juice, paprika, chile powder, cayenne, and salt. Brush both sides of the tortillas with chile lime mixture. Stack tortillas in a pile and cut into wedges.
- Spread the tortilla triangles out in a single layer on two large baking sheets. Bake until crisp and lightly golden, about 10 to 15 minutes. Remove from oven and cool to room temperature before serving.
Serving suggestion: Also may be served with corn tortilla chips or fresh veggies.
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.
*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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