Chips and Guacamole Grilled Cheese Recipe


Nutrition

Cal/Serving: 1,258
Daily Value: 63%
Servings: 4

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat67g103%
Saturated33g165%
Trans0g0%
Carbs115g38%
Fiber5g20%
Sugars6g0%
Protein49g98%
Cholesterol140mg47%
Sodium1941mg81%
Calcium537mg54%
Magnesium87mg22%
Potassium466mg13%
Iron8mg46%
Zinc5mg31%
Phosphorus695mg99%
Vitamin A1285IU26%
Vitamin C1mg2%
Thiamin (B1)1mg68%
Riboflavin (B2)1mg54%
Niacin (B3)12mg58%
Vitamin B60mg22%
Folic Acid (B9)301µg75%
Vitamin B121µg16%
Vitamin D2µg0%
Vitamin E1mg6%
Vitamin K5µg6%
Fatty acids, total monounsaturated22g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Laura Werlin

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.

4.75
Ratings8

INGREDIENTS

  • 8 slices bacon
  • 8 large tortilla chips
  • 4 tablespoons butter, at room temperature
  • 8 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. 

Recipe Details

Servings: 4

Notes and Substitutions:

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



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