In short: Raclette nachos take the Tex-Mex classic and slide it under the grill: tortilla chips, spicy ground beef with kidney beans, tomato and jalapeños, all covered with raclette cheese that bubbles in 4 minutes. Homemade guacamole and sour cream to finish.
Chef’s tip
Nachos were born in Mexico, a stone’s throw from the Texas border, when a maître d’ had to improvise a snack with whatever was left in the kitchen: fried tortillas and cheese. We kept the spirit of improvisation and changed the cheese. The result: everyone builds their own pan, and the table turns into a Monterrey cantina with a view of the Alps.
Why raclette? Because it melts evenly, coats the chips without splitting into grease like some processed cheddars, and keeps a mild flavour that lets the cumin and chilli speak. Choose a plain raclette, raw-milk if you want more character, and cut off the rind. The only real rule: don’t drown the chips in topping, or they go soft before they ever meet the cheese.
| Prep time | 25 min |
|---|---|
| Cook time | 20 min |
| Total | 45 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 300 g plain corn tortilla chips
- 400 g ground beef
- 250 g cooked kidney beans, drained
- 1 onion
- 1 garlic clove
- 2 teaspoons of ground cumin
- 1 teaspoon of smoked paprika
- 2 tomatoes
- 60 g sliced jalapeños (from a jar)
- 2 ripe avocados
- 1 lime
- 150 g sour cream or thick crème fraîche
- 400 g sliced raclette cheese
- ½ bunch of coriander
- 1 tablespoon of oil
- Salt and pepper
- Equipment: a raclette machine with its pans
Preparation
- Cook the spicy beef. Soften the chopped onion and garlic in the oil for 3 minutes over medium heat. Add the beef and brown it for 6 to 8 minutes, breaking it up. Stir in the cumin, paprika, salt and pepper, then the kidney beans, and heat for 2 minutes.
- Make the guacamole. Mash the avocado flesh with a fork, adding the lime juice, a pinch of salt and half the chopped coriander. Keep some texture: guacamole that is too smooth tastes like baby food.
- Set out the toppings. Dice the tomatoes, drain the jalapeños and spoon the sour cream into a bowl. Switch on the raclette machine 10 minutes before you sit down so the element is properly hot.
- Fill the pans. In each pan, place 8 to 10 chips, a spoonful of beef and beans, a few cubes of tomato and 2 or 3 jalapeño slices. Be reasonable: an overfilled pan won’t grill.
- Melt the raclette. Cover with half a slice of raclette and slide the pan under the element for 3 to 4 minutes, until the cheese bubbles and turns golden at the edges.
- Serve. Slide the nachos onto the plate with the wooden spatula. Add a spoonful of guacamole, one of sour cream and a little coriander. Keep extra plain chips nearby to scrape the bottom of the pan.
Chef’s tips
- Cook the beef ahead and keep it warm on the top plate of the raclette machine.
- Thick chips are a must: thin ones break and go soggy under the cheese.
- For kids, serve the jalapeños separately: everyone sets their own heat level.
- A squeeze of lime over the guacamole stops it turning brown during the meal.
Variations
- Veggie: replace the beef with 400 g of black beans and sweetcorn, fried with the same spices.
- Chicken: shredded chicken marinated in lime and smoked paprika.
- Smoky: smoked raclette and a few cubes of chorizo crisped on the grill plate.
Which wine to serve?
An ice-cold lager with a wedge of lime is the most natural match. For wine, a dry, fruity rosé stands up to the spices without overpowering the cheese.
Frequently asked questions
Can I make raclette nachos without meat?
Yes, and they’re very good: double the kidney beans and add sweetcorn and grilled peppers. The spices do the work of the meat.
Which raclette cheese is best for nachos?
A plain raclette without the rind melts most evenly. Raw-milk raclette brings more flavour, and smoked raclette adds a barbecue note that suits the paprika.
Can I make them in the oven?
Yes: spread the chips on a tray, add the topping and cheese, then bake for 8 to 10 minutes at 200 °C. But you lose the fun of everyone building their own pan.
🧀 The right grill: To grill nachos without burning the chips you need an even heating element: the best raclette grills, tested and compared.
Read also: all our raclette recipes.
