Chips and Guacamole Grilled Cheese |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Out of the Food and Wine section in the Tri-Valley Herald. Ingredients:
8 slices bacon |
8 large tortilla chips |
4 tablespoons butter |
8 slices sourdough bread |
1/2 cup guacamole |
2 tablespoons peeled diced roma tomatoes |
4 ounces colby-monterey jack cheese, grated |
4 ounces goat cheese |
Directions:
1. Cook the bacon in a nonstick skillet until crisp; drain on paper towels. Remove fat from the pan with a paper towel, but do not wash it. Set aside.
2. Place chips in the bowl of a food processor and process until the mixture is sandlike. Using a fork, mix the chip crumbs into the butter. Spread on one side of each bread slice. Place four slices, butter side-down, on your work surface. Spread two tablespoons of guacamole. Sprinkle with tomato, then cheeses and bacon. Top with remaining bread slices, butter side up.
3. Heat the skillet over medium heat for two minutes. Add sandwiches, cover and cook 3-4 minutes, until the undersides are golden brown. Turn sandwiches, press firmly with a spatula., cook 2-3 minutes. Turn again, press firmly; cook one minute more. Let cool for five minutes. Cut in half and serve.
|
|