Ingredients

The following ingredients have 4 Servings
  • 5 strips bacon (cooked and crumbled, save out some for garnish)
  • 3 medium avocados (ripe)
  • 1/2 medium sweet onion (chopped)
  • 2-3 chipotle chiles in adobo sauce (removed from adobo sauce, stemmed, split open, seeds scraped out and fine chopped)
  • 1 1/2 cup cherry tomatoes (red and yellow, chopped, some saved for garnish)
  • 1/4 cup fresh cilantro (chopped, plus more for garnish)
  • 1-2 tablespoons fresh lime juice
  • 1/2 cup iceberg lettuce (fine shredded, for garnish)

Instruction

  • Cook the bacon in a skillet, oven or microwave until crispy and browned. Drain on paper towels and then coarsely crumble.
  • Cut around each avocado then twist into two halves. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using a large fork, mash the avocados into a coarse puree.
  • Add most of the bacon, most of the tomatoes, the onion, the chiles in adobo and most of the cilantro. Season with a little salt and lime juice. Gently combine with a large spoon.
  • Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve. Scoop the guacamole into a serving dish. 
  • Garnish with remaining bacon, tomatoes, and cilantro. Sprinkle some of the shredded lettuce on top. Serve with corn chips.