Monthly Archives: September 2008

New Mexico Green Chile Chicken Enchiladas – Video Recipe

New Mexico Green Chile Chicken Enchilada
New Mexico Green Chile Chicken Enchilada


Food Nerd – New Mexico Green Chile Chicken Enchiladas

Rudy creates another New Mexico staple, Green Chile Chicken Enchiladas. This dish is delicious for breakfast, lunch or dinner. Enjoy!

Another family favorite

This dish was present at every major holiday and family celebration throughout my childhood.  My aunt Fran showed me this recipe, and I have made it my own.

Download the recipe!

Download the recipe!


1 dozen raw green chiles
1 13oz container frozen green chile
1 medium yellow onion
2 tbsp minced garlic
3 roma tomatoes
1 8oz container sliced white mushrooms
1 lb roasted chicken breast
4 cups whole milk
5 tbsp butter
1 8oz container sour cream
1 cup cheddar cheese
1 cup monterey jack cheese
5 tbsp flour
2 tbsp olive oil
10 corn tortillas

Chop tomatoes, onions, and garlic.  Next, place raw green chiles on a rack.  Broil or grill on high for 20 minutes until skin is charred, but not burned.  Place roasted chiles in a zip bag for 20 minutes, then remove skins and chop.

Preheat oven to 350f, roast chicken breasts for 20 minutes or until juices run clear.  Add olive oil to a pan, medium heat.  Melt butter over low heat.  Pour milk into a pan, heat until almost boiling.  Cook onions until soft, about 10 minutes.  Add flour in batches to the melted butter, wisk until smooth.
Add milk to the butter/flour mixture.  Turn heat to high and cook until thickened, stirring frequently.  Add the fresh roasted green chiles and garlic to the onions, cook for 3 minutes.   Add the chili mixture to the cream sauce.  Stir.  Add frozen chile, chopped tomatoes, chopped mushrooms, and chopped chicken.  Simmer for 20 minutes.  Line the bottom of a large casserole dish with corn tortillas.  Spoon the chile mixture over the tortillas, then sprinkle with 1 cup of cheese .  Add more layers of tortillas, mix, and cheese until the mix is gone.

Bake at 350f for 40 minutes.

Top with sour cream and serve with warm flour tortillas.

Download the recipe!

Sopa De Lima (Yucatan Lime Soup) – Video Recipe

Food Nerd – Sopa De Lima (Yucatan Lime Soup):

Rudy hits the Mexican region of the Yucatan Peninsula in this episode of The Food Nerd. Sopa De Lima (lime soup) is a fresh, healthy and ultimately Mexican dish. The whole family will love it!

Download the Recipe!

Finding Sopa de Lima in Yucatan, Mexico

My first real trip outside of the US was to the Yucatan peninsula in Mexico in 2003, where my new wife and I explored the areas of Valladolid, Merida, and Tulum among many other places. The first time I tried Sopa De Lima was in Valladolid, at the courtyard diner of a modest hotel. The atmosphere was casual and busy, the sun was going down and the festival was going to begin in the town square once the mass let out at the enormous cathedral, which was adjacent to the large city square.

Sopa De Lima is a refreshing, delicious dish. Combined with many Modelo Especial’s, it was a perfect way to enjoy the experience of being far from home.

This is my version of Sopa De Lima, I hope you enjoy it.

Download the Recipe!

Sopa De Lima (Yucatan Lime Soup)


For the soup

1 lime
3/4 cup chopped cilantro
4 tbsp lime juice
1 med onion chopped
2 cups chopped tomato
2 New Mexico Green Chiles, roasted and chopped.
4 cloves garlic minced
3 cups chicken broth
1 lb boneless chicken breast
1tsp ground cumin seed
salt and pepper

For the tortilla strips

1/2 cup canola oil
6 corn tortillas, cut into 1/4 inch strips



Cook onions until translucent, about 20 minutes, over medium heat. Add garlic, being careful to avoid burning. Add the cumin and cook for 5 minutes until the garlic has softened. Add the chopped tomatoes and chopped green chiles and cook for 5 minutes over medium heat. Add 1 cup of chicken broth and allow to reduce over medium heat. Once the broth has been reduced add the cooked, chopped chicken. Cook for 5 minutes. Add remaining broth and simmer on medium heat for 10 mins. Add 3 tablespoons of lime pulp, cut from the lime. Next, add the lime juice. Add the chopped cilantro and stir. Allow to cook for 2 minutes. Reduce heat to low while preparing the tortilla strips.

Preheat canola oil to 375 degrees in a small pan. Add tortilla strips in small batches, frying until golden. Add salt.

Serve in large bowls, topped with the tortilla strips.

Download the Recipe!

Shawarma – Video Recipe

Food Nerd – Shawarma:

For this episode of The Food Nerd, Rudy recreates a favorite that he first encountered on a vacation to Amsterdam. He starts from scratch, using fresh lamb and other ingredients. Enjoy!

Dutch December by Rudy

The Food Nerd in Amsterdam - Shawarma
Amsterdam Row Homes

We visited Amsterdam after two weeks exploring South Africa. Christmas Day was spent in a Dramamine haze visiting Robbin Island near Cape Town, followed by several margaritas and deep philosophical conversation about destiny vs. the beauty of randomness. We left Cape Town the next day in the early summer and arrived in a Netherlands winter 12 hours later. It was snowing and very cold, our Africa tans were very conspicuous.

It was probably only ten minutes after I finished hauling 100 lbs of luggage up a very steep staircase to our rented apartment that I was on the streets of Amsterdam, GPS in my hand and a head full of dreams.

(skipping the rated R parts……)

Suddenly, I found myself quite hungry. After two weeks of eating African food, my tolerance for previously unsavory foods was very high. I had endured the African cheeseburger, loved Ox tail stew, developed an unhealthy attachment to biltong and instant coffee. A lamb sandwich was definitely within my newly expanded palette. Shawarma was everywhere, but most importantly there was one right near our building, conveniently located directly next door to my favorite coffee shop. My life would never be the same. I may have eaten the equivalent of an entire lamb during my six days in the ‘Dam.

This is my take on shawarma, I hope you enjoy.