Whoa, a lot going on in this one, right? But trust me, it works. The heat of the chipotles mingles with the creamy avocado and is balanced by the crunchy and slightly fatty bites of bacon that cut the heat. Don’t be surprised if the color is a little darker than normal—that’s from the sauce.
- In a serving bowl, combine all of the ingredients except for the bacon and chips. Roughly mash the avocado until the mixture reaches the desired consistency. Adjust seasoning as needed. Top with the bacon and serve with chips.
Recipe by Yasmin Fahr
Yasmin Fahr is a food writer and author of the cookbook, Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin (as you’ll soon see). She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. Her writing and recipes have appeared online and in print publications such as The Kitchn, Washington Post, Epicurious, TASTE, Bon Appetit, Serious Eats, Food & Wine, Olive, and The Telegraph and others. She currently lives in NYC with previous stints in London and Los Angeles. Please say hi to her online at @yasminfahr!