In short: spice-marinated chicken strips, bell peppers and onions grilled on the grill’s ridged plate, then tucked into tortillas and covered with raclette cheese melted in the pan. A Tex-Mex night at the table, ready in 45 minutes.
📲 The video that inspired this recipe
Chef’s tip
I know what you’re thinking: a Savoyard chef talking about fajitas is like a ski instructor giving surf lessons. And yet the raclette grill is the dream tool for this recipe. The ridged plate sears the meat and vegetables like a plancha, and the pans melt the cheese while everyone builds their own tortilla. Mexico and the Alps shake hands over the table.
Raclette cheese stands in here for the usual shredded cheddar, and frankly, it’s no mere extra. It melts into a blanket, it stretches, and its stronger flavor stands up to the spices. One survival rule: cut everything into thin, even strips. A piece of chicken that’s too thick will stay raw in the middle while its neighbor is charred, and that’s not the vibe we’re after.
| Prep time | 25 minutes |
|---|---|
| Cook time | 20 minutes |
| Total | 45 minutes |
| Servings | 4 people (8 fajitas) (adjustable) |
| Difficulty | Easy |
Ingredients (for 4 people)
- 600 g chicken breasts
- 1 red bell pepper
- 1 yellow bell pepper
- 2 red onions
- 3 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- ½ teaspoon of dried oregano
- 1 lime
- 8 flour tortillas
- 300 g raclette cheese, sliced
- 150 g thick crème fraîche
- 1 avocado
- ½ bunch of fresh cilantro
- Salt and pepper
Preparation
- Marinate the chicken. Cut the chicken into 1 cm (1/2 in) strips. Mix them with 2 tablespoons of oil, the paprika, cumin, oregano, the lime juice, salt and pepper. Let marinate for 15 minutes.
- Prepare the vegetables. Seed the bell peppers and cut them into thin strips. Slice the red onions and drizzle them with the last tablespoon of oil.
- Prepare the toppings. Slice the avocado, chop the cilantro and pour the crème fraîche into a bowl.
- Heat the grill. Turn on the raclette grill with the ridged plate on top and let it heat for 10 minutes.
- Grill. Grill the chicken for 6 to 8 minutes, turning it, until cooked through. Grill the bell peppers and onions alongside for 5 to 6 minutes.
- Melt the cheese. While everything cooks, place half a slice of raclette in each pan under the heating element for 3 to 4 minutes.
- Warm the tortillas. Lay each tortilla on the plate for 30 seconds to soften it.
- Fill and serve. Fill each tortilla with chicken, vegetables and avocado, pour over the melted cheese, add a spoonful of crème fraîche and a little cilantro, then roll it up.
Chef’s tips
- Lightly oil the plate before adding the meat, otherwise the marinated chicken sticks.
- Don’t overcrowd the plate: it’s better to grill in two batches than to boil the meat.
- Keep the tortillas under a clean dish towel after they come off the plate, and they stay soft.
- For kids, swap the smoked paprika for sweet paprika.
Variations
- Beef: 600 g (1 1/3 lb) of flank steak in thin strips, grilled for only 3 to 4 minutes.
- Vegetarian: zucchini strips, mushrooms and warmed kidney beans instead of the chicken.
- Smoked cheese: a smoked raclette boosts the grilled flavor from the plate.
Which wine to serve?
A light, fruity red, served slightly chilled, goes well with the spices: a Mondeuse from Savoie or a Gamay from Valais are perfect. White wine lovers will pick an aromatic white from Savoie, supple enough to handle the chili heat.
Frequently asked questions
Can you make fajitas on a flat plate?
Yes. You lose the grill marks, but the cooking is the same. Just oil the plate a little more.
How many fajitas should you plan per person?
Two well-filled fajitas per adult, three for big appetites.
Can you make the marinade ahead of time?
Yes, the chicken can marinate for up to 12 hours in the fridge. Beyond that, the lime starts to toughen the meat.
🧀 The right grill: the 3-in-1 raclette and crêpe maker (pans, grill and crêpes), our comparison.
Read also: 8 ways to hack your raclette grill (fajitas, crêpes, dessert…)
