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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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. 


Calories per serving:

354 kcal

Daily value:



  • Carbohydrate, by difference 23 g
  • Protein 19 g
  • Total lipid (fat) 21 g
  • Vitamin A, IU 528 IU
  • Vitamin A, RAE 130 µg
  • Vitamin B-12 1 µg
  • Vitamin C, total ascorbic acid 2 mg
  • Vitamin D 6 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 2 µg
  • Ash 5 g
  • Aspartic acid 1 g
  • Calcium, Ca 443 mg
  • Carotene, beta 32 µg
  • Cholesterol 36 mg
  • Choline, total 37 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 10 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 8 g
  • Fiber, total dietary 2 g
  • Folate, DFE 63 µg
  • Folate, food 6 µg
  • Folate, total 40 µg
  • Folic acid 33 µg
  • Glutamic acid 3 g
  • Iron, Fe 1 mg
  • Isoleucine 1 g
  • Leucine 1 g
  • Lutein + zeaxanthin 8 µg
  • Lysine 1 g
  • Magnesium, Mg 57 mg
  • Niacin 3 mg
  • Phenylalanine 1 g
  • Phosphorus, P 613 mg
  • Potassium, K 321 mg
  • Proline 1 g
  • Retinol 124 µg
  • Selenium, Se 24 µg
  • Serine 1 g
  • Sodium, Na 1083 mg
  • Sugars, total 4 g
  • Tocopherol, gamma 2 mg
  • Tyrosine 1 g
  • Valine 1 g
  • Water 38 g
  • Zinc, Zn 3 mg
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