In short: A big wheat tortilla filled with chicken, fries and a raclette cheese sauce, folded into a square and browned on the grill plate. It’s the snack-bar French tacos, homemade and frankly cheesier.
Chef’s tip
French tacos is the art of fitting an entire meal into a tortilla. With raclette inside, you add a second art: not dripping anything on your sweater.
The real secret is the cheese sauce: melt the raclette cheese into the cream over low heat, never letting it boil, or it will split and turn grainy. And don’t overfill the tortilla: an overstuffed tacos doesn’t fold, it explodes.
| Prep time | 20 min |
|---|---|
| Cook time | 30 min |
| Total | 50 min |
| Servings | 4 people (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 4 large wheat tortillas (about 30 cm / 12 in)
- 600 g chicken breasts or thighs
- 600 g French fries (fresh or frozen)
- 400 g sliced raclette cheese
- 200 g raclette cheese for the sauce
- 25 cl heavy cream
- 1 onion
- 1 teaspoon paprika
- 1 tablespoon oil
- Salt and pepper
Preparation
- Cook the fries. Cook the fries in the oven or a deep fryer until nicely golden, then salt them.
- Cook the chicken. Cut the chicken into small pieces and brown it for 8 to 10 minutes in a pan with the oil, the sliced onion and the paprika. Season with salt and pepper.
- Make the cheese sauce. Heat the cream over low heat, add the diced raclette cheese and stir until you get a smooth sauce. Do not let it boil.
- Fill the tortillas. Lay a tortilla flat, spread cheese sauce over the center, then add the chicken, the fries and two slices of raclette cheese.
- Fold the tacos. Fold the four sides of the tortilla toward the center to form a tightly closed square.
- Brown on the grill plate. Place the tacos seam side down on the grill plate or in a hot pan and brown them for 3 minutes on each side, pressing down with a spatula.
- Serve. Cut each tacos in half and serve right away, with the leftover cheese sauce in a small cup for dipping.
Chef’s tips
- Warm the tortillas for a few seconds before filling them: they fold without tearing.
- Place the tacos seam side down first: the heat seals the edges.
- A pan set on top of the tacos while they cook works very well in place of a panini press.
- Make the sauce at the last minute: it thickens as it cools. Add a splash of cream to loosen it.
Variations
- Replace the chicken with ground meat or crumbled merguez.
- Add grilled bacon bits and caramelized onions for a Savoyard version.
- Vegetarian version: pan-fried mushrooms, grilled peppers and sautéed potatoes instead of the chicken.
Which wine to serve?
A well-chilled lager or a dry cider goes very well with this snack-bar dish. If you want wine, choose a dry, lively white from Savoie.
Frequently asked questions
Can I prepare the tacos ahead of time?
You can prepare the filling ahead, but fill and brown the tacos just before serving, otherwise the fries go soft.
Why is my cheese sauce grainy?
It probably got too hot. Keep the heat low and take the pan off the heat as soon as the cheese has melted.
Do French tacos need fries?
Yes, that is the signature element of French tacos. You can swap them for sautéed potatoes.
🧀 The right grill: the 3-in-1 raclette and crepe maker (pans, grill and crepes), our comparison.
Read also: Raclette Wrap and Fajitas on the Raclette Machine
