Raclette: Three Delicious Variations
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bag / s tortilla chips
- 2 cans kidney beans
- 1 can corn
- Salsa
- cheese, grated
- guacamole
- 1 can pineapple
- 1 pack cooked ham
- Raclette cheese
- cocktail cherry
- 1 packet tortellini, fresh (refrigerated shelf)
- 1 packet tomatoes, happened
- 2 cloves garlic
- Ham cubes
- basil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the nacho pan, add tortilla chips to the pan, top with kidney beans, corn and salsa as desired. Sprinkle with grated cheese. Put the pans in the raclette machine until the cheese is golden brown. Enjoy with guacamole as desired.
- For the Hawaiian pan, cut the ham and pineapple into small pieces. Put both in the pan and cover with raclette cheese. Slide the pans into the raclette machine and only take them out when the cheese has melted and is golden brown. Garnish with cocktail cherries as desired.
- For the pasta pan, pre-cook the tortellini and prepare the tomato sauce. To do this, add the garlic and basil to the tomatoes and season with salt and pepper. Heat briefly.
- Put the cooked tortellini in the pan. Pour the diced ham and tomato sauce on top and garnish with grated cheese. Push the pans into the raclette machine until the cheese is golden brown.
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