Bacon Wrapped Cheesy Avocado

I’m pretty sure you could bacon wrap almost any food and come out with a delicious masterpiece. You could Picasso your way about the process. Take a jumble of foods, throw them together, bacon wrap it all, and suddenly you have people marveling at your edible art.

“How did you come up with such deliciousness?” they’d ask. Then you just shrug your shoulders nonchalantly and respond, “I don’t know. I was just trying to be weird and do something different. And after a couple of beers, this is what I came up with.”

“Wow, you have talent! The marshmallow and banana brings a delicious sweetness to the salty, savory bacon. You’re so creative, I never would have thought of this! You have to give me the recipe!” Little do they know that marshmallows, bananas, and bacon were all you had in your kitchen. And after a couple of beers, you were really hungry.

Fantasies of accidental culinary prowess aside, sometimes you just have to take two of your favorite foods and wrap them in bacon. So I ended up putting cheese in an avocado and wrapped it up in bacon. Yes, I love cheese and avocados. And yes, I thought adding bacon into the mix would make my mouth extra happy. I was right.

Oh… WOW. This was my first Cheesy Ba-cado experience. And it was beautiful. You know that moment when you take a bite of something and suddenly the world stops and you seem to be forever in that moment; nothing existing but you and this delicious morsel in your mouth? Yes, it was like that.

I suggest you experience the Cheesy Ba-cado awesomeness. Here’s how you can reach nirvana:

Ingredients: (This recipe yields two servings.)
1 Avocado (Preferably a large one.)
5 slices of Muenster Cheese (This is the cheese I used, but you may use any cheese that you would like. Pepper Jack would give it a nice little kick. However, if you choose a softer cheese such as Brie, the baking time will be shorter, and you will want to cook your bacon a little bit before you wrap it.)
2- 4 strips of Bacon (Depending on the cut.)
Olive Oil

1. Preheat your oven to 350°
2. Cut your avocado in half and take out the pit. Peel the avocado. (You will want an avocado that isn’t too mushy. This makes it harder to peel.)
3. Line a baking pan with aluminum foil and grease it with the olive oil.
4. Place your avocado halves on your pan, pit side up.
5. Next step is filling them with cheese. You’ll be placing the cheese into the avocado where the pit was. For even more cheesiness, you can hollow out the avocado a little more.
6. I had sliced Muenster so I broke them into four little squares of each and layered them into the middle of the avocado halves until they were filled. You can use chunks, cubes, anything, because the cheese is just going to end up melted anyway. Fill to your desired level of cheesiness. (Feel free to nibble on the cheese while filling your avocado.)
7. Time to bacon wrap! Depending upon the width of the bacon, you may need two strips to get each of your avocado halves wrapped. Once you have the avocados wrapped up in their little bacon blanket of goodness, use a toothpick to stick through the middle to make sure they stay wrapped.
8. For added flavor, you may shake some garlic, rosemary, basil, pepper, or any of your favorite seasonings over your Ba-cado. I went with Garlic Salt because I love garlicy, salty things. Yum.
9. Drizzle olive oil over your masterpiece. (Don’t you feel like Emeril Lagasse?)
10. When your oven is ready to go, bake your Bacon Wrapped Cheesiness for 15- 20 minutes or until your desired crispness of the bacon.
11. When done, take a picture of them with your phone, think of witty caption, and share your photo with all of your social networks.
12. Take your first bite and reach nirvana. (So good, right?)

Pretty sure you have the rest covered. I won’t tell you how to clean your own kitchen. But what are you doing still on the internet? Go make one! Right now!

Find similar recipes and healthful ideas at:Positive Health Wellness

3 thoughts on “Bacon Wrapped Cheesy Avocado”

  1. it’s great with a spoonful of salsa in the dimple, and I think I would have been better off using something other than provolone.


Leave a Comment