Guacamole with Bacon & Queso Fresco
"Why not? You can adjust the amount of chipotle peppers and adobo sauce to your liking. They're pretty spicy!"
- Serving Size: 1 (407.8 g)
- Calories 291
- Total Fat - 16.1 g
- Saturated Fat - 4.2 g
- Cholesterol - 20.1 mg
- Sodium - 621.6 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 7.8 g
- Sugars - 15.9 g
- Protein - 10.4 g
- Calcium - 126.4 mg
- Iron - 1.6 mg
- Vitamin C - 98.7 mg
- Thiamin - 0.2 mg
Step by Step Method
In a bowl, place all of the ingredients except the bacon. Mash to the consistency you like (smooth or chunky).
Add 3/4 of the crumbled bacon and stir to combine. Transfer the guacamole to a serving dish.
Garnish the guacamole with the remaining bacon and some extra crumbled queso fresco. A sprig of cilantro looks nice on top, too.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting avocados, make sure they are ripe. If they are still hard, let them sit at room temperature for a few days until they are soft to the touch.
- Queso fresco is a Mexican cheese that is crumbly and mild in flavor. If you can't find it, feta cheese is a good substitute.
- Substitute the chipotle peppers in adobo with jalapenos for a milder flavor. The benefit of this substitution is that it will make the dish less spicy, allowing more people to enjoy it.
- Substitute the Queso Fresco with feta cheese for a tangier flavor. The benefit of this substitution is that it will add a distinct tangy flavor to the dish, making it more interesting.
Guacamole with Pico de Gallo & Cotija Cheese In a bowl, place all of the ingredients except the bacon. Mash to the consistency you like (smooth or chunky). Add 3/4 of the crumbled Cotija cheese and stir to combine. Add 1/2 cup of prepared Pico de Gallo and stir to combine. Transfer the guacamole to a serving dish. Garnish the guacamole with the remaining Cotija cheese and some extra Pico de Gallo. A sprig of cilantro looks nice on top, too.
Mexican Street Corn Salad - This sweet and savory side dish pairs perfectly with the guacamole with bacon and queso fresco. The creamy dressing and the crunchy corn kernels provide a great contrast to the smooth guacamole.
Grilled Shrimp Tacos: Grilled shrimp tacos are a great way to round out the meal. The smoky flavor of the shrimp pairs well with the guacamole, and the crunchy tacos provide a nice contrast to the creamy guacamole. The tacos also provide a great way to enjoy the Mexican Street Corn Salad.
Q: How do I adjust the spiciness of the guacamole?
A: You can adjust the spiciness of the guacamole by adjusting the amount of chipotle peppers and adobo sauce to your liking. You can also add extra lime juice or salt to taste.
Q: What ingredients do I need to make guacamole?
A: To make guacamole, you will need avocados, onion, garlic, cilantro, lime juice, salt, and chipotle peppers in adobo sauce. You may also choose to add tomatoes, jalapenos, and other seasonings.
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Fun Fact 1: The Aztecs believed that avocados had healing properties and were a symbol of fertility. In fact, the name “avocado” comes from the Aztec word “ahuacatl”, which means “testicle”.
Fun Fact 2: The famous chef Julia Child once said that guacamole was her favorite food. She even wrote a recipe for it in her book, Mastering the Art of French Cooking.