Bacon Guacamole Appetizer Bites

Ingredients

• For the Bacon Cylinders

• 5 Slices Bacon, cut into thirds

• For the Grilled Avocado Guacamole

• 1 teaspoon Extra Virgin Olive Oil
• A pinch of Ancho Chili Powder
• A pinch of Garlic Salt
• 1 Small Avocado, halved and pitted
• 1 Clove Garlic, crushed
• 1/2 teaspoon Fresh Lime Juice
• 1 Tablespoon Jarred Salsa
• 1/2 teaspoon Finely Chopped Cilantro

• Garnish

• 1 teaspoon Finely Chopped Cilantro
• 1 Tablespoon Sour Cream

Instructions

1. Heat oven to 400º.
2. Cover 15 clean new round clothespins with 3-inch wide strips of aluminum foil.
3. Wrap a third of bacon strip around a foil-covered clothespin toward the bottom of the pin. Secure with a toothpick through the bacon and slot of pin. Repeat with remaining foil-covered clothespins.
4. Line a 16 x 22-inch baking pan with foil. Place bacon wrapped pins on baking pan and bake in a heated oven for 20 minutes, turning after 15 minutes.
5. Remove bacon-wrapped pins to paper toweling to drain excess grease. When cool enough to handle, remove toothpicks and slide foil off clothespins.
6. Carefully remove bacon from foil crunching the ends of the foil so bacon will slip off. Set aside.
7. Heat a grill to hot.
8. In a tiny bowl mix together extra virgin olive oil, ancho chili powder and garlic salt and brush over the cut edge of the two halves of avocado. Place avocado halves on grill and grill until charred in spots.
9. Scoop out the avocado into a small bowl and mash until as smooth as possible. Stir in crushed garlic and lime juice.
10. Place mixture into a small ziplock plastic bag and snip a corner to 1/4-inch. Pipe mixture into bacon cylinders and stand them up.
11. Spoon salsa evenly over each cylinder and sprinkle chopped cilantro over top of each one.
12. To serve, garnish a plate by sprinkling chopped cilantro over plate. Place sour cream into a small ziplock plastic bag and pipe some onto the plate. Stand the filled bacon cylinders on serving plate.