California Avocado Guacamole with Roasted Tomato and Bacon

1. Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky.
2. Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary.
3. 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

1. Preheat oven to 350 degrees F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste.
2. 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

1. 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.
2. 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.