Avocado Bacon Nachos!

In honor of America’s birthday today, I’ve decided to share a new favorite recipe for nachos.

Because nothing says, “Happy Birthday, America!” like food from south of the border.

But seriously.

I discovered this recipe from the latest People magazine which featured the Today Show hosts’s favorite Fourth of July recipes. And apparently, Willie Geist (um, I’m sorry … who?) enjoys serving Mexican food while honoring America.

Because really, when are nachos ever a bad idea?

Never, Willie Geist, that’s when.

I made a slight alteration to Willie’s recipe, adding chopped jalepeños right to the mixture (because I love me some spicy jalepeños), but otherwise it’s the same, and it’s as simple as A-B-C: Avocado, Bacon, Cheese.

I made them yesterday, and God Bless America you guys, these tasty bites of avocado-y, bacon-y, cheesy and spicy heaven made me stand up and wave flags from every nation.

I’ll definitely be making another batch today — as a side dish to our grilled hot dogs and apple pie, obviously.

Avocado Bacon Nachos

Scoops® Tostitoes® chips
Diced jalepeños
Bacon (cooked)
Shredded colby-jack cheese
Sour cream

*As far as amounts go, you’ll need to adjust for how many you’re planning to serve. I originally made enough for 9 – 10 nachos per person (which was half an avocado and three pieces of bacon), and I can tell you THAT WAS NOT ENOUGH. I could eat 20 of these — no problemo.

1. Dice avocado into small cubes.
2. Crumble bacon.
3. In a bowl, mix avocado, bacon, a hefty TBSP. of diced jalepeños (or two — your call), and enough cheese to stick it all together (and then some) and mix.

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4. Place Scoops on a baking sheet, and add a small spoonful of mixture to each. (This is the time-consuming part, but just hum “America the Beautiful” or “La Cucaracha” while you’re doing it to make the time go by faster.)

5. Bake at 375° for about 5-6 minutes, or until cheese melts and edges of chips start to brown.

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6. Serve with sour cream and salsa … and a healthy dose of patriotism.

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And yep, I do know it’s Friday, but just look at that nacho I’m holding up there and tell me that isn’t Friday Favorite enough.

OK, fine.

That nacho and ‘Murica.


Enjoy everything you have. Happy Fourth!


1 Comment

  1. Yolanda Marquez on September 9, 2014 at 9:52 pm

    this is what is for dinner tonight.

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