Mexican Raclette
- 8 pers
- 30 min preparation time
- Level Easy
- 10 min cooking time
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons chili mix Sainte Lucie
- ¼ teaspoon of salt
- 2 limes (juice)
- 700 g of beef flank steak
- 16 small corn tortillas
- 200 g of nachos
- 400 g of grated cheese
- 2 bell peppers, diced
- 1 red onion, thinly sliced
- 1/2 teaspoon jalapeño pepper Sainte Lucie
- 1 lime, cut into wedges
- 2 to 3 tablespoons of cilantro leaves Sainte Lucie
- Fried onions Sainte Lucie
- 1 container of crème fraîche
Gourmet tip
For an even tastier Mexican raclette, melt a mixture of cheddar and raclette cheese in the pans.
Preparation
- Mix together the oil, chili seasoning, salt, and lime juice.
- Cut the flank steak into strips, then let it marinate in the mixture.
- Slice the red onion; cut the bell peppers into strips.
- Prepare the tortillas, nachos, corn, black beans, shredded cheese, avocado, and sauces.
- Grill the meat, bell peppers, onion, and corn on the griddle and sprinkle with jalapeño peppers.
- Melt the cheese in the skillets.
- Fill the tortillas with meat, vegetables, and melted cheese to make tacos.
- Prepare nachos au gratin or quesadillas, depending on your preference.
- Add the cilantro, avocado, salsa, or hot sauce before serving.
