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Loaded Tomatillo Salsa Guacamole

This guacamole is the perfect appetizer or healthy snack. It is packed with red onion, jalapeño, cilantro, and a zesty tomatillo garlic and lime salsa. And to bring it all together it is then topped with crunchy bacon.
Course Appetizer, Snack
Cuisine American, Southwestern
Keyword Appetizer Recipes, Avocado, Cinco de Mayo, Easy Appetizer Recipes, Easy Snack Recipes, Guacamole, Guacamole and Chips, Healthy, Healthy Snack, Recipes for a Crowd, Recipes for Parties
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Naomi


  • 1 16 oz jar 505 Southwestern® Tomatillo Garlic & Lime Salsa, medium (only need 1/4 cup) (linked below)
  • 2 Ripe Hass Avocados, pitted and scooped
  • 1/2 Lime, freshly squeezed juice
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 tsp Ground Cumin
  • 1 bunch Fresh Cilantro (need 2 tbsp)
  • 1-2 Jalapeño Pepper, diced
  • Red Onion, finely diced
  • 8 oz Kite Hill Sour Cream Alternative (only need 1 tbsp)
  • 1 Bacon Strip, cooked and roughly broken up
  • 8 6-inch White Corn Tortillas
  • 1 tbsp Avocado Oil
  • Fine Sea Salt


  • Preheat the oven to 350°F.
  • Make the chips. Brush both sides of the tortillas with the oil. Stack the tortillas and, with a pizza cutter, cut the pile into sixths to make chips.
  • Spread the chips out, in a single layer, on one large baking sheet and season with salt.
  • Bake until golden brown and crisp, about 12 to 15 minutes. Remove to a plate to cool slightly.
  • Make the guacamole. While the chips bake, prepare all the other ingredients.
  • To a glass bowl, add the tomatillo salsa, cilantro, jalapeño, onion and sour cream. Season with salt, pepper and cumin and stir to combine.
  • Add the avocados and mash with a fork. (Be sure to leave it a bit chunky for texture). Gently stir in the lime juice until just incorporated.
  • Transfer to a mortar and pestle or a different glass bowl.
  • Serve with baked tortilla chips or use for tacos and tostadas, sandwiches or a crudités platter.


  • Red Onion: If using a large one, cut about 1/3 off and use what you want from that. Add more or less to taste. 
  • Cream: If using real sour cream, just replace it at a 1:1 ratio.  
  • Peppers: Serrano peppers can also work as a substitute.