Bacado Recipe

Cook Bacon

Place a large skillet over medium heat. Lay the 6 bacon slices in a single layer and cook until crisp, 8–10 minutes, turning occasionally for even browning. Transfer cooked bacon to a paper towel–lined plate to drain, then chop into 1/2-inch pieces when cool enough to handle.

Reserve 1 teaspoon of bacon drippings in the skillet; discard excess or wipe out skillet if you prefer less fat.

Prepare Vegetables

While bacon cooks, wash and spin dry the baby spinach. Core and dice the tomato into roughly 1/2-inch pieces. Set both aside.

In the same warm skillet with 1 teaspoon bacon drippings over medium heat, add the diced tomato and cook 1–2 minutes just to warm and soften slightly. Add the spinach handful by handful and toss until wilted, about 1–2 minutes. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Transfer the wilted spinach and tomato to an ovenproof serving dish or individual skillets, spreading into an even layer.

Top with Cheese and Melt

Evenly sprinkle the shredded monterey jack and shredded cheddar over the warm spinach and tomato layer. Scatter the chopped bacon over the cheese. Preheat broiler on high (or oven to 425°F/220°C if no broiler). Place the dish under the broiler 2–3 inches from heat for 1–2 minutes, watching closely, until cheese is fully melted and bubbly and edges begin to brown. If using oven, bake 5–7 minutes until melted.

Prepare Avocado

While cheese melts, halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork so it remains a bit chunky. Stir in 1 teaspoon lemon juice, 1 tablespoon olive oil, remaining 1/4 teaspoon kosher salt, and remaining 1/8 teaspoon black pepper. Add optional red pepper flakes if using.

Remove the dish from the broiler/oven. Dollop or spread the mashed avocado over the melted cheese and bacon so it covers the top or is arranged in slices as preferred. Serve immediately while hot.