Laura Werlin's Chips & Guacamole Grilled Cheese
Try something new in award-winning author Laura Werlin's Chips & Gauc Grilled Cheese appetizer recipe. Elevate this treat with wine from Silverado Vineyards.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.silveradovineyards.com.
Cooking tools:
- Food processor
- Meat tenderizer
- Sandwich maker
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Potato masher
- Spatula
- Paper towel
- Plate
- Zip-top bag
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 8 slices bacon
- 8 large tortilla chips (about 2 ounces)
- 4 tablespoons butter, at room temperature
- 8 slices sourdough bread
- ½ cup guacamole
- 2 tablespoons Roma tomato, peeled, seeded, finely diced (1/4-inch)
- 4 ounces Colby cheese, coarsely grated
- 4 ounces Monterey Jack cheese, coarsely grated
- 4 ounces goat cheese
- 1 ripe Hass avocado
- 1 tablespoon fresh-squeezed lime juice (from about 1 lime)
- ¼ teaspoon kosher salt
- 2 tablespoons finely diced white onion
- 2 tablespoons finely chopped cilantro
- ½ serrano chile, minced (optional)
- 1 tablespoon cored, seeded and diced Roma tomato
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