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Tortilla Soup (Recipe by Susie Martin)

3 large boneless chicken breast halves
28 oz. can diced tomatoes, drained
27 oz. can whole green chilis, drained and cut up
64 oz. chicken broth
2 tablespoons olive oil or vegetable oil
1 large onion, medium diced
4 large cloves garlic, minced
2 large fresh tomatoes, seeded and diced
1½ tablespoons garlic salt
3 tablespoons chicken bouillon
½ teaspoon cumin
10 oz. queso fresco cheese, crumbled (jack cheese can substituted)
1 bunch fresh cilantro, chopped
4 limes, quartered
1 bag tortilla chips, crushed




Prepare indoor or outdoor grill to medium-high. Rub chicken breasts with oil and salt and grill to get a good char, until breasts are just done (don’t overcook). Remove chicken and let rest before cutting into ½ inch chunks or shredding.


Heat oil to a large soup pot, adding onions and cooking 3-4 minutes until translucent. Add garlic, chilis, fresh and canned tomatoes, bouillon, cumin, garlic salt, chicken breast, and chicken broth. Stir and simmer 15 minutes.


To serve, put crushed tortilla chips in the bottom of a bowl, ladle soup over chips, sprinkle cheese, cilantro and a squeeze of lime!

Latin Sushi Roll

10” Flour Tortilla
8 oz. package cream cheese
4 oz. sundried tomatoes in oil (drain oil)
1 oz. jicama, cut into strips
1 oz. chopped black olives
1 oz. roasted red peppers cut into strips
2 oz. grilled chicken breast cut into strips




Mix cream cheese and sundried tomato together and spread 3 tablespoons evenly over the 10” tortilla. Place the jicama, olives, red peppers and chicken strips 2” above the bottom of the tortilla in a line from left to right. Keep the ingredients in a ribbon. Tightly roll up the tortilla to form a wrap. Refrigerate for 1-2 hours. Cut into even pinwheels and serve.

  Cheese Spreads (By Chef Jim Pappas)

Base Spread


8 oz. package cream cheese, softened
4 oz. goat cheese




Blend together for basic recipe.


Sriracha Spread: Add 2 tablespoons Sriracha sauce to basic recipe and blend.


Seafood Spread: Add 2 teaspoons fresh lemon juice and 2 teaspoons dill to basic recipe and blend.


Herb Spread: Add 1 teaspoons finely chopped fresh cilantro, 1 teaspoon finely chopped, fresh basil, and 2 teaspoons fresh lime juice to basic spread. Blend all ingredients together.

Tapas / Canapé (Recipe by Chef Jim Pappas)

1 flour tortilla, cut into 1” squares or circles
herb cheese spread
Sriracha cheese spread
Toppings: sliced black olives, corn kernels, sliced chicken breast, fresh cilantro leaves, fresh basil leaves, pinion nuts, nopales, tomato slices, roasted red peppers, black beans, sliced pepper jack cheese




Heat oven to 325oF. Place tortilla squares or circles in a single layer on a baking sheet and lightly spray with vegetable oil. Bake for 5 to 8 minutes or until crispy around the edges. Remove from oven and place on a cooling rack to cool. Place 1 teaspoon of either cheese spread on each tortilla square and add assorted toppings as desired.

Deep Fried Nopales (Cactus) With Spicy Catsup

4-5 large nopales or cactus paddles cut into 1/2" strips
3 cups canola oil
1 cup flour and 3/4 cup extra for dredging
1 teaspoon baking powder
1 teaspoon salt and 1 teaspoon salt for dredging
1 tablespoon yellow mustard (can substitute brown or spicy mustard)
½ teaspoon black pepper
¾ teaspoon garlic powder
1 ¼ cups pilsner beer




Prepare the cactus by removing thorns. In a deep pan, heat oil to 375oF. Prepare the dredge by combining 3/4 cup flour and 1 teaspoon salt in a rectangle dish. Prepare the batter by mixing 1 cup flour, baking powder, 1 teaspoon salt, mustard, pepper, garlic powder, and beer together. Dredge the cactus strips in dry flour mixture then dip it into the beer batter and drop it into the hot oil, being sure not to over crowd. Fry, turning once or twice until golden brown. Put on paper towel and sprinkle with salt immediately. Serve with the Spicy Catsup Dipping Sauce.


Spicy Catsup for Dipping


4 tablespoons adobo sauce from ancho chiles
1½ tablespoons catsup




Mix and serve with deep fried nopales.


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