Extra: Avocado, Bacon, Cheese, Meat Recipe

Cut the avocado in half, remove the pit and scoop flesh into a small bowl.

Add lime juice, kosher salt, black pepper and chopped cilantro (if using). Mash to a chunky spread with a fork; set aside.

Preheat a skillet over medium-high heat. Lay the bacon slices in a single layer and cook until crisp, about 3–5 minutes per side depending on thickness.

While cooking, grind a little black pepper over the bacon. When done, transfer to a paper-towel-lined plate to drain and cool, then roughly chop or crumble.

If using ground beef: heat 1 tsp olive oil in a skillet over medium-high. Add the ground beef and break up with a spatula. Season with 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp cumin and garlic powder (if using). Cook until browned and cooked through, 5–7 minutes.

If using cooked shredded chicken: warm briefly in a skillet with the seasonings (salt, pepper, cumin) just to heat and coat, about 2–3 minutes.

Taste and adjust seasoning; remove from heat and set aside.

Grate or crumble the cheddar so you have 1/2 cup ready. If you want a meltier finish, mix in a few tablespoons of a softer cheese like mozzarella or pepper jack.

To melt: assemble the stack on toasted bread/tortilla/bun (see assembly) and briefly place under a broiler or back on the skillet covered for 30–60 seconds until cheese softens and begins to melt.

Prepare your base: butter or oil 1 portion of bread, tortilla, bun or warm lettuce leaves. Toast in a skillet or oven until golden.

Spread the mashed avocado evenly over the base.

Top the avocado with the seasoned cooked meat (all 6 oz).

Sprinkle the grated cheddar evenly over the meat, then add the chopped/crumbled bacon on top of the cheese so some bacon will stay crispy.

If melting cheese: return assembled item to skillet over low heat covered, or place briefly under a hot broiler for 30–60 seconds, watching closely, until cheese softens and everything is warmed.

Finish with hot sauce or salsa if desired. Serve immediately.