Chips and Guacamole Grilled Cheese

Chips and Guacamole Grilled Cheese
Staff Writer
Chips and Guacamole Grilled Cheese

Laura Werlin

Chips and Guacamole Grilled Cheese

In this recipe, tortilla chips are on the outside of the bread to give the sandwich its corn-like flavor and to give you the ability to enjoy all the flavors — guacamole, bacon, cheeses, and corn chips — all at once.

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4
Servings
335
Calories Per Serving
Deliver Ingredients

Notes

To read more about Laura and her fabulous grilled cheese recipes, visit her website

Ingredients

  • slices bacon
  • large tortilla chips
  • 4  Tablespoons  butter, at room temperature
  • slices sourdough bread
  • 1/2  Cup  guacamole
  • 2  Tablespoons  peeled, seeded, diced Roma tomato
  • 4  Ounces  Colby cheese, coarsely grated
  • 4  Ounces  Monterey Jack cheese, coarsely grated
  • 4  Ounces  goat cheese

Directions

Line a plate with paper towels. In a large nonstick skillet, cook the bacon over medium heat until very crisp. Drain the bacon on the paper towels.

Remove the bacon fat from the pan and wipe the pan with a paper towel, but do not wash it. Set aside.

To make the tortilla butter, put the chips in a bowl of a food processor and process until the texture is very fine, similar to sand. Alternatively, place the chips in a sturdy plastic bag. Using a meat mallet or any heavy object, pound the chips until they are the texture of sand.

Put the butter in a medium bowl and add the ground chips. Using a fork, work the chip "sand" and butter together until well mixed. The mixture will be somewhat stiff. To assemble: spread the butter mixture on one side of each slice of bread. Place 4 slices, butter-chip mixture down, on your work surface. 

Spread 2 tabelspoons of the guacamole on each slice of bread. Sprinkle the tomato on top of the guacamole. Follow with the Colby and Monterey Jack cheeses.  Dot with small pieces of the goat cheese. Finish by placing 2 bacon pieces on each sandwich. Top with the remaining bread slices, buttered side up. 

Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3-4 minutes, until the undersides are golden brown. Watch carefully because the chips in the butter can burn easily. Turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2-3 minutes, until the undersides are well browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve. 

Nutritional Facts

Total Fat
18g
26%
Sugar
5g
6%
Saturated Fat
8g
33%
Cholesterol
32mg
11%
Carbohydrate, by difference
32g
25%
Protein
12g
26%
Vitamin A, RAE
51µg
7%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
407mg
41%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Folate, total
51µg
13%
Iron, Fe
2mg
11%
Magnesium, Mg
21mg
7%
Niacin
2mg
14%
Phosphorus, P
293mg
42%
Selenium, Se
10µg
18%
Sodium, Na
913mg
61%
Water
38g
1%
Zinc, Zn
2mg
25%

Guacamole Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Guacamole Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.