It’s no secret that I love avocados (as evidenced by many, many sandwiches) and that I also love guacamole, because, yeah, avocado heaven. Then someone had the idea to add some bacon to the gauc – be still my heart! And yet more people (like a lot, it’s all over the place on pinterest) decided to take that guac (baconated or otherwise) and stick it between some toast and a bunch of ooey gooey cheese *thud*
I salute you, fellow avocado lovers, you had me at bacon.
*If you have some leftover bacon sitting around, crumble 2-3 slices and add those in place of the packaged bacon pieces. But let’s be honest—who has leftover bacon just sitting around? Not me.
5 Minute Bacon Guacamole
Inspired by Closet Cooking
2 ripe avocados, peel and pits removed
2-4 tbsp medium salsa (to taste)
¼ tsp garlic powder
3 tbsp real bacon pieces
Mash up the avocados with a fork (I like to leave mine a little chunky). Add the salsa (tasting as you go), garlic, and bacon pieces. Stir together and serve immediately with tortilla chips, or grilled cheese style!
Guacamole Grilled Cheese
2 slices whole wheat bread
¼ cup shredded Cheddar Jack cheese, divided
¼ cup bacon guacamole
1 tsp additional bacon pieces
Small handful spinach leaves, roughly shredded
Butter or margarine
Heat a small skillet over medium-high heat. Butter one side of each slice of bread.
On the unbuttered side of one slice, sprinkle half the cheese. Add the guacamole in large dollops, then spread it to the edges of the bread. Sprinkle with some more bacon pieces (because that’s how we roll). Then add the spinach leaves and the remaining shredded cheese.
Top with the other slice of bread, buttered side up and place in the hot skillet. Cook for 1-2 minutes or until the bread is toasted, flip and cook and additional 1-2 minutes or until the bread is toasted and cheese is melted. Serve immediately.