Chips and Guacamole Grilled Cheese + Q & A with Laura Werlin

Name: Chips and Guacamole Grilled Cheese + Q & A with Laura Werlin
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 slices bacon; 4 Tbsps butter, at room temperature; 113 grams Colby cheese, coarsely grated; 113 grams goat cheese; 113 grams Monterey Jack cheese, coarsely grated; 2 Tbsps peeled, seeded, finely diced (1/4-inch) Roma tomato (see Note); 8 slices sourdough bread; 57 grams large tortilla chips (about; 118 milliliters guacamole (homemade or purchased, preferably one with tomato in it)

Chips and Guacamole Grilled Cheese + Q & A with Laura Werlin might be just the main course you are searching for. This recipe makes 4 servings with 1017 calories, 41g of protein, and 58g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up roma tomato, goat cheese, sourdough bread, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. This recipe is typical of Mexican cuisine.

Instructions

Line a plate with paper towels. In a large nonstick skillet, cook the bacon over medium heat until very crisp.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Frying Pan

Drain the bacon on the paper towels.

Ingredients you will need

Bacon

Equipment you will use

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 chip butter, put the chips in the 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 other heavy object, pound the chips until they are the texture of sand.

Ingredients you will need

Bacon Drippings

Tortilla

Butter

French Fries

Meat

Equipment you will use

Food Processor

Meat Tenderizer

Paper Towels

Ziploc Bags

Bowl

Frying Pan

Spread the butter mixture on one side of each slice of bread.

Ingredients you will need

Butter

Spread

Bread

Place 4 slices, butter-chip mixture side down, on your work surface.

Ingredients you will need

Butter

Spread 2 tablespoons of the guacamole on each slice of bread.

Ingredients you will need

Guacamole

Spread

Bread

Heat a large nonstick skillet over medium heat for 2 minutes.

Equipment you will use

Frying Pan

Put the sandwiches into the pan, cover, and cook for 3 to 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 to 3 minutes or 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.

Ingredients you will need

Butter

French Fries

Equipment you will use

Spatula

Frying Pan

Let cool 5 minutes.

Cut in half and serve.For sandwich maker method: Use your sandwich maker for this sandwich only if you have variable heat settings. Otherwise, it will cook too hot and burn the chips on the bread without melting the cheese. To use your sandwich maker, follow directions for assembly above. Cook according to manufacturer’s instructions.

Ingredients you will need

Cheese

Bread

French Fries

Equipment you will use

Panini Press

Equipment

Ingredients

Servings:

8slices

bacon 4Tbsps

butter, at room temperature 113grams

Colby cheese, coarsely grated 113grams

goat cheese 113grams

Monterey Jack cheese, coarsely grated 2Tbsps

peeled, seeded, finely diced (1/4-inch) Roma tomato (see Note)8slices

sourdough bread 57grams

large tortilla chips (about 118milliliters

guacamole (homemade or purchased, preferably one with tomato in it)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.