Bacon And Tomato Guacamole Food

BACON AND TOMATO GUACAMOLE

Steps:

• Combine avocados, 1/4 cup tomatoes, dressing and pepper.
• Spoon into serving bowl.
• Top with bacon and remaining tomatoes.

BGT: BACON, GUACAMOLE AND TOMATO WITH CHIPS AND CHORIZO JALAPENO POPPERS

Steps:

• For the chorizo jalapeno poppers: Preheat oven to 425 degrees F.
• Gather ingredients. Cut tops off peppers and scoop the seeds out to make popper boats. Finely chop tops. Reserve half the finely chopped peppers for the guacamole.
• Peel and finely chop (can be done by hand or in the food processor) the red onion, garlic and cilantro.
• Place peppers cut-side up in a cast-iron skillet and bake 10 minutes, then remove from oven and cool to handle. Place the bacon in oven at the same time on rack above peppers. Bake until very crisp, about 12 minutes. Cool to handle and chop. Reserve for the BGT.
• Heat a skillet over medium-high to high heat, then add oil and chorizo; brown and crumble, then add onions and garlic and stir 2 to 3 minutes. Remove from heat and cool on tray. Transfer to a bowl and mix with cheeses. Fill peppers and bake 10 minutes more to brown and bubble.
• For the BGT: Seed and chop the tomatoes. Peel and finely chop the onion and grate or finely chop the garlic. Finely chop the cilantro.
• In a bowl combine chopped chiles, onions, garlic, cilantro, salt and lime juice. Halve and pit the avocados and add to bowl; mash guacamole and season with cumin and hot sauce; adjust salt if necessary.
• Arrange the guacamole in serving dish and top with bands of chopped bacon, scallions and tomato. Garnish with pickled peppers and cilantro. Surround the BGT with chips.
• Transfer poppers to platter and garnish with scallions to serve.

BACON, LETTUCE, TOMATO AND AVOCADO SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours.
• Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side.
• In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside.
• Season the avocado with salt and pepper.
• Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.