2 large firm avocados (Pick two that are almost ripe, but not quite)
1/4 teaspoon Ancho chile powder
1/4 teaspoon Cumin
1/4 teaspoon Salt
Preheat the oven to 450°F. Place a piece of parchment paper on a large rimmed baking sheet and set aside.
Stretch the Blue Ribbon Bacon to elongate the strips. Then cut them in half to create 16 shorter strips. Cut both avocados into 8 wedges each. Gently remove the peel.
Wrap a piece of bacon around each avocado wedge, twice. Make sure you start wrapping on the under side, then end on the under side. Lay the avocado wedges on the baking sheet with the bacon ends tucked underneath.
Sprinkle the wedges lightly with ancho chile powder, cumin, and salt to taste. Bake for 15-20 minutes until the bacon is red and crisp. Cool on a paper towel lined plate to drain off the excess fat. Serve warm or at room temperature
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