Pineapple and Bacon Guacamole
By giftshop | May 9, 2016 |
Chef David Crews spooned this delicious guac over hoe cakes at the Delta Supper Club dinner in Clarksdale as a passed hors d’oeuvre. Serve with chips and margaritas!
2 whole avocadoes
1 lime, juiced
1 teaspoon salt
1/2 yellow onion,finely diced
2 tablespoons cilantro, rough chopped
1 Roma tomato, seeded and diced
1 tablespoon garlic
1/4 cup diced pineapple
4 pieces bacon,cooked and crumbled
2 ounces Cotija cheese
Using a sharp knife cut the avocado lengthwise until you hit the seed then continue around the seed until you have made a complete turn, twist the avocado until it comes apart. Using a knife remove the seed and then take a spoon to remove the flesh of the avocado. Rough chop the avocado.
In a medium-sized bowl add the fresh avocado, lime juice, pineapple, salt, onion, cilantro, tomato and garlic. Gently mix and refrigerate. Once chilled, add guacamole to a small cast iron pan. Top with crumbled bacon and Cotija cheese and place under a broiler for 30 seconds to a minute, or until cheese is melted.
Delta Magazine May/June 2016
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