Guacamole with Roasted Tomato and Bacon
| Serves | 6 |
|---|---|
| Ingredients | avocados |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Mexican |
Chef Mary Sue Milliken
Border Grill
Los Angeles
Many snackers believe that a celebration would be incomplete without guacamole and chips. Try a scratch-made recipe that pushes the boundaries and layers on flavor and texture. This chunky version incorporates roasted tomatoes, bacon, jalapenos, cotija cheese and lots of seasoning.
Ingredients
24 cherry or grape tomatoes
3 tbsp. extra virgin olive oil
¾ tsp. dried oregano
Salt and pepper to taste
3 ripe avocados, seeded, peeled and quartered
¼ cup chopped cilantro
1 med. red onion, diced
2 jalapenos, stemmed, seeded and finely diced
2 tbsp. freshly squeezed lime juice
8 strips bacon, fried very crisp and crumbled
¼ cup crumbled cotija cheese
Chile lime tortilla chips
Steps
1. Preheat oven to 375 F. On baking sheet, combine tomatoes with olive oil, oregano and salt and pepper to taste. Roast in oven 20-30 minutes until slightly soft and charred’ cool.
2. In large bowl, roughly mash avocados. Stir in cilantro, onion, jalapenos, lime juice and salt and pepper to taste. Fold in most of the roasted tomatoes and bacon; transfer to serving bowl.
3. Top guacamole with remaining tomatoes; sprinkle with remaining bacon crumbles and cotija cheese. Serve with chips.
Photo courtesy of California Avocado Commission