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Rick Bayless is one of the premier chefs when it comes to Mexican cuisine. I have never tried a recipe from him that was not just so yummy.

So how about guacamole with bacon….hey, why not! Here is Rick’s recipe for Bacon and Tomato Guacamole.

Fresh Avocados

5 strips medium-thick bacon (smoky is best)

3 medium-large avocados (about 1-1/4 lbs.)

1/2 medium white onion, chopped

2 – 3 canned chipotle chiles en adobo to taste. Remove the chiles from the sauce, slit open and scrape out the seeds and finely chop the chilies.

1 medium-large tomato, cored and chopped

1/4 cup loosely packed coarsely chopped cilantro, plus a little extra for garnish. Be sure to cut off the thick bottom stems/

1 -2 Tablespoons fresh lime juice

In a large skillet, cook the bacon until crispy and browned, about 10 minutes. Drain on paper towels and coarsely crumble.

Cut around the avocado and twist to separate the halves. Remove the pit and scoop out the flesh from the skin into a large bowl. Use a fork or potato masher to mash the avocados into a coarse puree.

Rinse the onion in a strainer under cold water. Shake off the excess water and transfer to the bowl of mashed avocados. Add the chipotle chiles, tomato, cilantro (minus what you want for garnish) and about 2/3 of the bacon. Gently stir and taste for seasoning. Add a bit of salt and enough lime juice to make it shiny.

Cover with a piece of plastic wrap directly on the surface of the guacamole and refrigerate until ready to serve. Put the guacamole into a serving dish and sprinkle with the remaining bacon and reserved cilantro.

There you go – a nice appetizer for you and friends on the deck with some really great tortilla chips, cervaza or Sangria… don’t think the scotch is quite right for this one…sorry.

Recipe from Rick Bayless Fiesta at Rick’s, which is available at Amazon.com

Fiesta at Rick's by Rick Bayless