Laura Werlin's Chips & Guacamole Grilled Cheese - Andrew Zimmern

Ingredients

• 8 slices bacon
• 8 large tortilla chips (about 2 ounces)
• 4 tablespoons butter, at room temperature
• 8 slices sourdough bread
• 1/2 cup guacamole (recipe follows; or use purchased preferably one with tomato in it)
• 2 tablespoons peeled, seeded, finely diced (1/4-inch) Roma tomato (see Note)
• 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)
• 1/4 teaspoon kosher salt
• 2 tablespoons finely diced white onion
• 2 tablespoons finely chopped cilantro
• 1/2 serrano chile, minced (optional)
• 1 tablespoon cored, seeded and diced Roma tomato