Chips and Guacamole Grilled Cheese

Chips and Guacamole Grilled Cheese
Laura Werlin

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

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.

Click here to see more grilled cheese sandwiches.

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. 

Notes

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

Nutrition

Calories per serving:

1,201 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

60%

Servings:

4
  • Fat 65g 100%
  • Carbs 106g 35%
  • Saturated 32g 158%
  • Fiber 5g 18%
  • Trans 1g
  • Sugars 10g
  • Monounsaturated 21g
  • Polyunsaturated 7g
  • Protein 47g 95%
  • Cholesterol 138mg 46%
  • Sodium 2,046mg 85%
  • Calcium 539mg 54%
  • Magnesium 94mg 24%
  • Potassium 432mg 12%
  • Iron 9mg 48%
  • Zinc 5mg 33%
  • Phosphorus 641mg 92%
  • Vitamin A 337µg 37%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 2mg 104%
  • Riboflavin (B2) 1mg 71%
  • Niacin (B3) 12mg 59%
  • Vitamin B6 0mg 24%
  • Folic Acid (B9) 255µg 64%
  • Vitamin B12 1µg 14%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 5µg 6%
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