California Avocado Guacamole with Roasted Tomato and Bacon

HomeRecipesOtherChef RecipesCalifornia Avocado Guacamole with Roasted Tomato and Bacon

Total Time: 20 min

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Cook Time: 20 min

Nutrition Facts

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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.

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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Serves: 6

Ingredients
Instructions

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 tortillas

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.