Helloooooo bacon! This recipe for Bacon Green Chile Guacamolé is a bowl full of fresh incredible flavor! Bacon in my house gets eaten uber fast, and will be gone in seconds if I don’t cook up a bunch of extra slices of bacon for sticky fingers. Many guacamole recipes out there are made with freshly diced Jalapeño pepper. I give my guac a little ‘New Mexican’ twist by using fire roasted green chile instead. If you’re not familiar with New Mexico, green chile is kinda a big deal around here. Re-phrase; it’s a HUGE deal around here. If you don’t live here, no worries! You can find canned green chile in just about any supermarket in the US. Just look for it with the mexican foods. New Mexicans are extremely proud of the native chile that is grown here. And it gives the perfect amount of heat to my Bacon Green Chile Guacamolé recipe!
Ripe avocados, fresh tomato, onion, lime juice, cilantro and roasted green chile are mashed and seasoned with a few dashes of cumin and a pinch of salt. Simple, fresh ingredients. And then I go and pile on a bunch of smoked bacon on top and ruin a great vegetarian dish. Sorry :0) It’s pretty simple really. Perfect game food. Perfect party food, perfect appetizer food, perfect for impressing your friends with your culinary skills food….
I have to tell a bit of a sad story about guacamolé. Actually this story is about a little two year old boy who mistook wasabi for guacamolé one day. He wanted some and just as his mommy turned her back he ate a large spoon full. To this day I still have never seen tears so big! I felt so bad for my little boy! I had turned just for a couple seconds to look at the person I was having a conversation with. Of course children are notoriously fast. My husband and I laugh about that story now that my son is 8 and he doesn’t remember it. But I still feel bad. Poor boy :0(
And I will say a few things about working with avocados. Ripe avocados will give a little when squeezed and spring back. Squeeze an over ripe avocado and it won’t spring back, but will stay smushed. Underripe will be hard. Do not attempt to make Bacon Green Chile Guacamolé with under-ripe or over-ripe avocados.
The easiest way to cut an avocado is to grab a sharp chef’s knife and slice from pole to pole all around and twist it open. You’ll see one side has a big pit in it. “chop” your chef’s knife right into the top of it. It should stick, and you can pull the pit right out with the knife and discard the pit in the trash. With a small paring knife, score the avocado flesh lengthwise and widthwise all the way down to the peel into little cubes. Then just grab a spoon and scoop it out, running the spoon right along the peel. You should have nicely diced avocado pieces. :0) Enjoy!Print
Everything is better with bacon, especially guacamole.
- 8 slices bacon, chopped
- 3 ripe avocados
- 3 tablespoons chopped roasted green chile
- 1/4 cup chopped fresh cilantro
- 2 tablespoons minced onion
- 2 tablespoons lime juice
- 2 garlic cloves, minced or pressed
- 1/2 teaspoon ground cumin
- 1 tomato, cored and cut into 1/4-inch pieces
- In a large skillet set to medium heat, brown chopped bacon until crispy. Remove to cool on a paper towel lined plate.
- Place the green chile, onion, garlic, cumin, salt, cilantro and lime juice in a medium mixing bowl. Place the flesh from one avocado in the bowl and mash all the ingredients together.
- Slice the rest of the peeled and pitted avocados into 1/2 inch cubes and place in the bowl with the mashed avocado. Add in the diced tomato and the bacon, and gently stir all together. If not serving immediately, press plastic wrap onto the entire surface and refrigerate for up to 24 hours.
- Category: Appetizer
- Cuisine: New Mexican
- Serving Size: 6
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