Ingredients

For the guacamole:

• 3 ripe Fresh California Avocados, seeded, peeled and quartered
• 1/4 cup fresh cilantro, chopped
• 1/2 medium red onion, diced
• 2 jalapeño peppers, stemmed, seeded and finely diced
• 2 tablespoons freshly squeezed lime juice
• Salt, to taste
• Freshly ground black pepper, to taste
• Roasted Tomato and Bacon (see make-ahead recipe below)
• 1/4 cup crumbled cotija cheese
• Chile Lime Chips (optional, see make-ahead recipe below)

For the Roasted Tomato and Bacon:

• 24 cherry or grape tomatoes
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste
• 8 strips bacon, fried until very crispy and crumbled into bits

For the Chile Lime Chips:

• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 1/2 teaspoon paprika
• 1/2 teaspoon ancho chile powder (optional)
• 1 pinch cayenne pepper
• Salt, to taste
• 4; flour tortillas (12-inches each)

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

Description

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