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Ingrid Hoffmann | Guava Bacon Tequeño

Ingrid Hoffmann | Guava Bacon Tequeño

Día de los Muertos (Day of the Dead) is just around the corner and a special way to honor the friends and family that have passed is by celebrating.  The holiday, which is observed in Mexico, Latin America, and the United States on November 1, showcases beautiful altars with marigolds, sugar skull cookies (calaveras), candles and some of our family members’ favorite foods at the ofrenda (offering).

Celebrity chef, Ingrid Hoffmann, has shared her take on tradition, and created a Guava Bacon Tequeño recipe to serve at your ofrenda for your guests to enjoy during the festivities. The easy-to-make recipe features Smithfield bacon for a salty and crispy taste, and incorporates guava for a sweet kick to balance the flavors.


Guava & Bacon Tequeño

Created by chef Ingrid Hoffmann

Serves 8 (16 pieces)


4 strips Smithfield Hometown Original Bacon, cut crosswise in half

4 (1 ounce) sticks mozzarella string cheese

4 ounces guava paste

1 (8-ounce) can refrigerated crescent dough sheet or 1 (12-ounce) can refrigerated crescent rolls (8 rolls)


Cook the bacon in a medium skillet over medium-high heat until the bacon is browned and just crisp, about five minutes. Transfer to paper towels to drain. While the bacon is still warm, cut each piece in half, making a total of 16 pieces.

Preheat the oven to 400ºF.

Cut each piece of cheese in half lengthwise, then in half crosswise, making a total of 16 pieces. Cut the guava paste into 16 (1/4-inch-thick) strips, the same size as the cheese.

Unroll the dough. (If using crescent roll dough, firmly press the perforations to seal.) Press to form a 13 x 10-inch rectangle. With the long side toward you, cut the dough into 16 (3/4-inch) strips.

Stack together one piece of cheese, one guava strip, and one piece of Smithfield Hometown Original Bacon. Place stack at an angle on one strip of dough and roll up. Seal ends closed. Repeat with remaining cheese, guava, and Smithfield Hometown Original Bacon. Place 1-inch apart on an ungreased baking sheet. Bake until puffed and golden, about 10 minutes. Serve warm.

Author: Diana Carolina Carmona

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