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.

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 261g 402%
  • Carbs 424g 141%
  • Saturated 126g 631%
  • Fiber 18g 73%
  • Trans 4g
  • Sugars 40g
  • Protein 189g 379%
  • Cholesterol 551mg 184%
  • Sodium 8,183mg 341%
  • Calcium 2,155mg 215%
  • Magnesium 377mg 94%
  • Potassium 1,730mg 49%
  • Iron 35mg 192%
  • Zinc 20mg 131%
  • Phosphorus 2,564mg 366%
  • Vitamin A 5,137IU 103%
  • Vitamin C 3mg 4%
  • Thiamin (B1) 6mg 418%
  • Riboflavin (B2) 5mg 285%
  • Niacin (B3) 47mg 237%
  • Vitamin B6 2mg 97%
  • Folic Acid (B9) 1,018µg 255%
  • Vitamin B12 3µg 57%
  • Vitamin D 4µg 1%
  • Vitamin E 6mg 31%
  • Vitamin K 19µg 24%
  • Fatty acids, total monounsaturated 83g
  • Fatty acids, total polyunsaturated 29g
See detailed nutritional info Have a question about nutritional data? Let us know.

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