Poblano Bacon Guacamole with Gorgonzola and Caramelized Onions
A bold twist on classic guacamole featuring smoky bacon, charred poblano peppers, and tangy gorgonzola cheese. The poblanos are blistered until their skins char, then diced and mixed with crispy bacon cooked in its own rendered fat. Caramelized onions add sweetness that balances the heat from jalapeños, while crumbled gorgonzola provides a creamy, sharp contrast to the rich avocados. Perfect for game day gatherings, outdoor barbecues, or any time you want to upgrade your appetizer spread with sophisticated flavors.
Ingredients
- 1 package Pederson's Apple Smoked Bacon, roughly chopped
- 2 poblano chiles
- 1 jalapeño
- 1 onion, small dice
- 3 Avocados From Mexico, pitted, peeled, & diced
- 1 lemon, juiced
- 2 tablespoon cilantro, finely chopped
- ⅓ cup gorgonzola cheese, crumbled
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- 1
Cook bacon in large skillet over medium high heat until crisp, then remove to paper towel-lined dish and reserve rendered fat in skillet
- 2
Add poblanos and jalapeño to same skillet over medium high heat and blister skin on all sides, then remove to bowl and cover with plastic wrap
- 3
Reduce heat to medium low and caramelize onions in same skillet
- 4
Remove skin and seeds from cooled chiles, then finely dice poblanos and mince jalapeño
- 5
Gently toss avocados with lemon juice, cilantro, cheese, bacon, poblanos, jalapeños, caramelized onions, salt and pepper in large bowl until well combined
Tips
Reserve bacon fat for cooking the peppers and onions to build layers of smoky flavor throughout the dish
Cover blistered chiles with plastic wrap to steam and make skin removal easier
Gently fold ingredients together to avoid mashing the avocados and maintain chunky texture
Good to Know
Refrigerate up to 2 days, press plastic wrap directly onto surface to prevent browning
Char peppers and cook bacon up to 1 day ahead, assemble just before serving
Serve immediately with tortilla chips, vegetables, or as taco topping
Common Mistakes
Don't overcook bacon or it becomes too hard to mix into guacamole
Remove all chile seeds to avoid excessive heat overpowering other flavors
Substitutions
FAQ
Can I make this without bacon for vegetarians?
Yes, skip the bacon and use olive oil to cook the peppers and onions. Add smoked paprika for smoky flavor.
How long does this guacamole keep?
Best eaten fresh but keeps refrigerated up to 2 days with plastic wrap pressed directly on surface.
Can I freeze this guacamole?
Not recommended as avocados become mushy when thawed and the texture will be compromised.