- 3 ripe Hass avocados
- 8 ounces bacon, cooked and crumbled
- 2 canned chipotle peppers, dried and diced
- 1/4 cup finely diced white onion
- 1 lime, juiced
- Kosher salt
- 1/4 cup chopped cilantro
- Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the bacon, chipotle, onion, jalapeño, lime juice, salt and cilantro. Serve with tortilla chips.
Make AheadPress plastic wrap firmly against the surface of the guacamole and refrigerate overnight.