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Preheat the oven to 350°.
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Cook the bacon in a skillet.
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Once the bacon is cooked, remove it from the pan, place it on a paper towel to absorb all excess grease.
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Drain off all the fat, but reserve two tablespoons.
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Crumble the bacon or chop it with a knife to ensure the pieces are tiny.
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Return the bacon to the pan with the reserved renderings.
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Add the diced onions, mushrooms, and jalapeño.
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Sauté together on medium-high heat for two minutes or until the onions begin to soften.
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Add the garlic, cumin, oregano, salt, and pepper.
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Cook for another minute or two.
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Remove the pan from heat and add the cilantro and lime juice. Mix well.
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Set the pan aside.
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Slice the avocados and remove the pit.
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If necessary, scoop out some of the avocado flesh to deepen the hole left by the non-pit holding side of the avocado.
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Using a kitchen teaspoon, spoon the stuffing into the reservoir and place in a baking dish or sheet.
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Repeat, filling each avocado.
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Bake the avocados for 10-15 minutes, depending on how large they are.
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The skins will begin to wilt and the flesh will brighten in color and slightly bubble.
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Remove them from the oven and garnish with queso fresco, cilantro, and freshly squeezed lime.
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*Note, if you like more heat, leave the seeds and ribs of the jalapeño in, or if you don’t like heat, omit the jalapeño altogether.