California Avocado Guacamole with Roasted Tomato and Bacon

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Nutritional Highlights (per serving)

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24 g
Total Fat
6 g
Dietary Fiber
7 g
11 g
Total Carbs
 California Avocado Guacamole with Roasted Tomato and Bacon

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.


Serves: 6
  ripe Fresh California Avocados, seeded, peeled and quartered
1/4  cup  chopped fresh cilantro
1/2    medium red onion, diced
  jalapeño peppers, stemmed, seeded and finely diced
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
Tbsp.  Extra virgin olive oil
3/4  tsp.  dried oregano
  As needed  Salt, to taste
  As needed  Freshly ground black pepper, to taste
  strips bacon, fried until very crispy and crumbled into bits
    Chile Lime Chips
1/4  cup  Extra virgin olive oil
Tbsp.  freshly squeezed lime juice
1 1/2  tsp.  Paprika
1/2  tsp.  ancho chile powder (optional)
pinch  cayenne pepper
  As needed  Salt, to taste
  (12-in.) flour tortillas

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


  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.

Calories 277
Total Fat 24 g
Trans Fat 0 g
Saturated Fat 4.7 g
Unsaturated Fat 15 g
Polyunsaturated Fat 2.5 mg
Dietary Fiber 6 g
Protein 7 g
Total Carbs 11 g
Cholesterol 16 mg
Sodium 430 mg
Potassium 648 mg
Total Sugar 2.8 g

% Daily Value*: Vitamin A 15%; Vitamin C 40%; Calcium 6%; 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.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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