Crazy with Spicy for Battleborn's Rogues

In a far-flung future, the universe is dying. While there are scientific theories saying this is inevitable, the end is coming much sooner than originally planned in “Battleborn.”

The first-person shooter from Gearbox Software and 2K lets players be saviors by taking on one of more than two dozen different characters to battle an enemy attempting to extinguish every star in the universe. While this force has been dimming the skies, worlds battled amongst themselves, trying to claim any planet that could still keep them alive.

Around the final star, Solus, and at the last battlefield, five different groups have ended their long war and joined forces to keep the lights on. These survivors will combine their unique skills and abilities to defeat the darkness and continue to survive around the last source of light in the universe.

But what were these different groups like before they banded together? What were their worlds like?

More importantly, what did they eat? By taking a look at the heroes, I got a sense for what they liked, what they didn’t like and what they expected on their dinner table. While I’m sure their own planets had their individual animals and plants to consume, I was left with figuring out what earthbound dishes might be appealing to them.

 Courtesy Gearbox Software/2K

Courtesy Gearbox Software/2K

Out of all the factions, the Rogues are probably the most unpredictable and potentially entertaining of the lot. A band of outcasts, misfits, and what could charitably be called lunatics, their actions always seem a bit on the edge.

Orendi and the team of Shayne and Aurox both seem to draw from the dark energies of the universe, cackling with glee as they attack foes in a wild maelstrom of chaotic energy and omnidimensional horror.

Toby and Whiskey Foxtrot are both rejects, one as a defective clone and the other because he was too small. Consequently, they both throw themselves into combat with unreserved gusto to prove their worth.

Reyna is the sane one of the group, but then, someone has to be. In the game, they can be a treat to play, but at the dinner table, etiquette probably goes out the door.

 Courtesy Gearbox Software/2K

Courtesy Gearbox Software/2K

Whatever I come up with needs to be quick, because of the group’s mercurial temperament, and probably a little on the spice side, just to kick things up another notch. Chicken serrano enchiladas can take quite a long prep time, but I’m going to take some short cuts.

Besides, the faster the food comes out, the faster gamers can get back to playing. If, for whatever reason, you feel compelled to make everything by hand, the New York Times has a really good recipe, but it will take more than an hour.

Let’s do this before Orendi changes my pans into bats or butterflies.


·        18 ounces store-bought roast chicken

·        Jar of tomatillo serrano salsa

·        12 white corn tortilla

·        6 ounces queso fresco, crumbled

·        Tabasco or other hot sauce

·        ½ small white onion, finely chopped

·        Crème fraiche

Put it all together

Preheat the oven to 375 degrees. Take the store-bought chicken and toss it into a food processor. Pulse a few times to break down the big pieces. Don’t go nuts on it. You don’t want a chicken paste. Alternatively, you could shred the chicken by hand, but why do that?

In a 13x9 pan, spread about ½ cup of the salsa in the bottom, coating it with a thin layer.

Time to assemble. You’ll repeat this step 12 times, so get into a rhythm.

Take a tortilla. Put about 2 tablespoons of chicken in the middle. Top with 1 teaspoon of salsa, and roll it as tight as you can, but don’t squeeze – be gentle. Place in the pan seam side down. Repeat.

 They really want to get to know each other. Make them snug.

They really want to get to know each other. Make them snug.

The enchiladas can be cozy with one another. They don’t need any extra room. Once all are in the pan, pour the remaining salsa over top of the dish. Add the crumbled queso fresco on top, and put it in the oven for about 15-20 minutes.

The cheese should be slightly melted, but it won’t be runny. After it is cooked, remove and serve.

Put two on a plate, add a generous dollop of crème fraiche and sprinkle some of the chopped onion on top. If you really want to bring the heat, dot the enchiladas with several drops of the Tabasco or hot sauce.

The flavors meld together nicely, making a quick dish with a punch. Of course, keep Whiskey Foxtrot from drinking the hot sauce before everyone has had a chance to use it.

 Use the hot sauce generously, unless you are serving a non-Rogue.

Use the hot sauce generously, unless you are serving a non-Rogue.

Again, this is the quick version. If you want, you can roast the chicken and make your own salsa verde. But you run the risk of Toby building some world shattering device in your dining room.

The relatively calm Eldrid are next, keeping in mind they are just not as insane as the Rogues.