Bacon-Cotija Guacamole
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
4 strips bacon
3 Haas avocados
1/2 cup chopped fresh cilantro
1/2 cup crumbled cotija cheese, plus more if desired
1 tbsp finely chopped serrano chile pepper
Juice of 1 lime
Coarse salt and freshly ground black pepper to taste
Tortilla chips, for serving
Instructions:
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Lay the bacon on the baking sheet in a single layer and transfer to the oven. Let the bacon cook for 20 to 25 minutes, until crispy, turning the bacon over once in the middle of cooking time. Remove baking sheet from oven and transfer bacon to a paper towel-lined plate to cool. Once the bacon is cool enough to touch, chop it into bite-size pieces and set aside.
Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl.
Add the cilantro, cotija cheese, serrano pepper, lime juice, salt, and pepper to the bowl. Mash with a fork until half smooth and half chunky. Fold in half of the bacon. Taste and add more salt and pepper if desired. Garnish the guacamole with the remaining bacon, and add more crumbled cotija cheese if desired.
Serve immediately with tortilla chips. Serves 4.
From theseasidebaker.com