Raclette fajitas

DIY fajitas

Before I tell you about our awesome raclette fajitas, I want to explain why I am not calling them raclette tacos, even though they are basically tacos by the time you eat them. This confused me and I had to look it up. “Fajitas” means “little belts” in Spanish, and that was a description of the strips of skirt steak used to prepare fajitas (the dish). But many of us (Americans) are accustomed to using the word to mean “meat served on a hot iron plate and wrapped in warm tortillas at the table”. I decided that cooking up the meat, peppers, and onion on the cast-iron plate on the raclette grill, the dish looked enough like fajitas enough to not confuse anyone. 

However, by the time you load up your warm, soft tortilla with meat, vegetables, salsa and a schmear of sour cream, it’s basically a taco. But that’s true of restaurant fajitas anyway...

...and you can see why I needed to research this.

Phew. 

Now that that’s sorted out, let’s talk about how awesome this meal was, sitting on our back patio, drinking sangria, grilling up some meat and melting some cheese...

Cheese fajitas

We used chicken for our raclette fajitas, but you could certainly use strips of beef or pork, or omit the meat entirely for a vegetarian meal. Topping everything with melted cheddar instead of cheese shreds made such an unexpected difference in the flavor. The cheese was caramelized in a way you never get with tacos. 

We also grilled some sliced plantains...but they didn't turn out very well. I’ll try again with riper plantains and I’ll let you know how it goes. 

Raclette fajitas

Raclette fajitas recipe:

Ingredients:
(serves 4, but it’s very easy to adjust)

  • about 3 oz of meat per person, sliced into strips
  • a red bell pepper, cored and sliced
  • a green bell pepper, cored and sliced
  • a sweet onion, sliced
  • about 3 oz of Cheddar cheese per person, sliced thing
  • Optional: taco seasoning for the meat 

Suggestions for toppings:

  • a tomato, diced
  • sliced jalapenos
  • one bunch of cilantro, chopped fine
  • salsa of your choice
  • guacamole 
  • sour cream

Directions:

Season the meat with taco seasoning or a marinade of your choice before cooking. You can also cook it plain, or sprinkled with just a little salt or pepper, and it will still taste great. 

Heat the grill to high heat. When it’s hot enough, place some meat, onions, and peppers on the grill to cook. Turn them with a spatula or tongs as they cook. 

Each person can melt a slice or two of cheddar cheese in the raclette tray when the meat, peppers, and onions are almost finished cooking. You can also carefully warm a small tortilla by placing it in the gap between the trays and the heating element for just a minute. 


When the meat, peppers, and onions have finished cooking, start making your taco while someone else puts more meat, peppers, and onions on the grill. 

Put the meat, peppers, and onions on the tortilla. Add tomatoes, jalepenos, cilantro, salsa, guacamole, and sour cream to taste. Scrape the melted cheese over everything, and roll up your taco for your first bite.

Delicious, right? You’re welcome. 

Sangria on the porch

We made a pitcher of sangria to go with our fajitas. It was better than being stuck inside a restaurant any day!


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