Raclette: Three delicious variations

Ingredients for 4 servings:

• 1 bag of tortilla chips
• 2 cans kidney beans
• 1 can of corn
• e.g. Salsa
• n. B. cheese, grated
• e.g. guacamole
• 1 can pineapple
• 1 pack of cooked ham
• e.g. raclette cheese
• n. B. cocktail cherry(s)
• 1 package of tortellini, fresh (refrigerated section)
• 1 pack of tomatoes, pureed
• 2 cloves garlic
• n. B. Ham cubes
• e.g. basil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Nacho pans, Hawaiian pans & noodle pans

For the nacho dish, add tortilla chips to the dish, then top with kidney beans, corn, and salsa, if desired. Sprinkle grated cheese on top. Place the dish in the raclette grill until the cheese is golden brown. Enjoy with guacamole, if desired. For salsa and guacamole, you can use the following recipes, for example: https://www.chefkoch.de/rezepte/1424821247331757/Salsa.html; https://www.chefkoch.de/rezepte/876081193044684/1a-Guacamole-Dip.html. For the Hawaiian dish, chop the cooked ham and pineapple. Add both to the dish and cover with raclette cheese. Place the dish in the raclette grill and only remove it when the cheese is melted and golden brown. Garnish with cocktail cherries, if desired. For the pasta dish, pre-cook the tortellini and prepare the tomato sauce. Add the garlic and basil to the passata and season with salt and pepper. Heat briefly. Add the cooked tortellini to the dish. Top with the ham cubes and tomato sauce and garnish with grated cheese. Place the dish in the raclette grill until the cheese is golden brown.