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Chef Dad's Goat Cheese Guacamole

5 Large Avocados (or 8 small/medium size)
5 oz. Goat Cheese (plain, not flavored with herbs of any kind)
10 Slices of Bacon (cooked, chopped)
½ Cup Mayonnaise
Juice of 1 Lime
2 Tomatoes (diced)
¼ Cup Scallions a.k.a. Green Onion (green part only, diced)
Salt, Pepper
Corn Tortilla Chips or Homemade Flour Tortilla Chips - Optional (recipe seen below)

1) Remove core from tomatoes and slice into small pieces.  Put in a bowl with a few pinches of salt & pepper.  Cover with plastic wrap and set on counter until later.  Cook & chop your bacon then set aside.
2) Slice avocados in half then remove seed.  Use the scoring method with a sharp knife to cut small cubes inside shell.  Spoon meat from 4 of the avocados into a large bowl and the other one into a food processor.  If using the small-medium avocados, put 6 in the bowl and two in the food processor.  Squeeze lime juice from ½ of your lime over the cubed pieces in the bowl.  Squeeze the other ½ over the avocado in the food processor.
3) In the food processor, add the goat cheese, mayonnaise, scallions and a few heavy pinches of salt and pepper.  Pulse several times until smooth. 
4) Drain excess water from tomatoes then add to the large bowl with the avocados.  Now fold in the avocado mix from the food processor along with the cooked bacon bits.  Taste for seasoning adjustment, if any. You can serve right away or cover and chill for later that day.

Cooks Note: When working with avocados, remember to serve them that day, before they turn color on you. 

Homemade Flour Tortilla Chips:
1) Buy your favorite flour tortillas from the supermarket and cut into chip size pieces (about 1" x 3").
2) Take 2 tablespoons of kosher salt plus 1 teaspoon of cumin and combine in a small coffee bean or spice grinder.  Grind for just 3 seconds until it becomes a little finer consistency, not a powder.  Set aside for later.
3) Heat corn oil to 370 degrees and fry chips (6-8 at a time) turning often then remove them from oil once they look light golden brown, about 30-40 seconds.  Be sure to do these in several batches so they don't stick together.  Immediately after you remove them from the oil, sprinkle a small amount of the seasoning you made over the top.  You can store these in a plastic zipper bag ONLY after they have completely cooled to room temperature.