California Avocado season has ended.

California Avocado Guacamole with Roasted Tomato and Bacon

Total time:

20 min

Prep time:


Cook time:

20 min

Nutritional Highlights (Per serving) See Full
277 Calories
24 g Fat
6 g Fiber
430 mg Sodium
11 g Carbs
California Avocado Guacamole with Roasted Tomato and Bacon


Guacamole lovers and bacon lovers, this one’s for you! Chefs Mary Sue Milliken and Susan Feniger have combined a classic California Avocado guacamole with roasted grape tomatoes and crispy bacon for a combo you’ll love.


Serves: 6

3 ripe Fresh California Avocados, seeded, peeled and quartered
1/4 cup chopped fresh cilantro
1/2 medium red onion, diced
2 jalapeño peppers, stemmed, seeded and finely diced
2 Tbsp. freshly squeezed lime juice
As needed Salt, to taste
As needed Freshly ground black pepper, to taste
As needed Roasted Tomato and Bacon (see make-ahead recipe below)
1/4 cup crumbled cotija cheese
As needed Chile Lime Chips (optional, see make-ahead recipe below)
Roasted Tomato and Bacon
24 cherry or grape tomatoes
3 Tbsp. Extra virgin olive oil
3/4 tsp. dried oregano
As needed Salt, to taste
As needed Freshly ground black pepper, to taste
8 strips bacon, fried until very crispy and crumbled into bits
Chile Lime Chips
1/4 cup Extra virgin olive oil
2 Tbsp. freshly squeezed lime juice
1 1/2 tsp. Paprika
1/2 tsp. ancho chile powder (optional)
1 pinch cayenne pepper
As needed Salt, to taste
4 (12-in.) flour tortillas

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


  1. Place avocados in a mixing bowl. Mash with a potato masher or fork until chunky. 
  2. Add the remaining ingredients and combine with a fork. Taste and adjust seasonings as necessary.
  3. To serve, spoon guacamole into a wide, shallow serving bowl. Top with tomatoes, sprinkle with crispy bacon bits and cotija cheese, and serve immediately accompanied by chips.

Roasted Tomato and Bacon

  1. Preheat oven to 350 degrees F. Toss tomatoes, olive oil and oregano with salt and pepper, to taste.
  2. Spread mixture out in a baking pan. Bake for 15 to 20 minutes, until tomatoes are soft, juicy and shriveled with concentrated flavor. Remove from oven and cool to room temperature. 

Chile Lime Chips

  1. In a small mixing bowl, combine olive oil, lime juice, paprika, chile powder, cayenne, and salt. Brush both sides of the tortillas with chile lime mixture. Stack tortillas in a pile and cut into wedges.
  2. Spread the tortilla triangles out in a single layer on two large baking sheets. Bake until crisp and lightly golden, about 10 to 15 minutes. Remove from oven and cool to room temperature before serving.

Serving suggestion: Also may be served with corn tortilla chips or fresh veggies.

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.

Nutrition information per serving

Calories 277
Total Fat 24 g (Sat 4.7 g, Trans 0 g, Poly 2.5 g, Mono 15 g)
Cholesterol 16 mg
Sodium 430 mg
Potassium 648 mg
Total Carbohydrates 11 g
Dietary Fiber 6 g
Total Sugar 2.8 g
Protein 7 g

% Daily Value*: Vitamin A 15%; Vitamin C 40%; Calcium 6%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(4 Ratings)