News And Events Title for Left

Cooking School

 Weekend Classes-

April 21-23, 2017

July 21-23, 2017 

November 10-12, 2017

 For more information and to sign up, click on the specific dates you are interested in.

Day classes

The next class is our Taco-Mania class set for 6 PM.  A fun class featuring many delicious and tasty ways to make this all time favorite snack and meal.  Register  NOW.

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .


"Where Women Cook" March issue just came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

A good story about my newest cookbook, "Simply Southwestern" was printed in the March 8, 2017 issue. Click here to read it.

March 8, 2017 "Albuquerque Journal" publsihed a good article about my newest book.  Click here to read it.

Order my next 3 cookbooks from any of the 3 sources and really help our rating!

Tex-Mex just came out February 28,2017.

Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition

for $2.99

Click here to buy now


Click here to see
a preview of the book




Jane Butel Cooking

Cooking facts, recipes and quick and easy hints

Blog Home | Blog Archives |   

Chiles and Lilies

by Jane Butel

My good friend, Donna Peck, invited me to give a joint demonstration of cooking with Chiles and Lilies.  Of course I said "Yes" and was very enthusiastic about working to combine the two.  Never did I imagine that both chiles and lilies have a very long tradition in China of being a healing agent possessing lots of curative properties.

The Chinese food markets sell dried day lilies to be reconstituted by adding boiling water to be added to most any dish to increase it's healthful properties.  And of Course red or green chile can be added to most any food to enhance both its flavor as well as its health.

Chiles were not allowed to be consumed as a food in main-land China until after the Communism take-ove and then chiles were released from being a pharmacuetical to being available to everyone to eat as they wished.  (You may be thinking how come the Szechuan, Mongolian and Hunan cuisines  had chiles?  They were always allowed to eat them as they were nomadic cultures adjacent to the Bering strait and the first to get them from the Americas eons ago.  ALso, the areas where they inhabited were part of the Gobi dessert and very sparsely settled--impossible to police for chiles.  Hence we have those peoples to thank for their yummy hot and spicy dishes.)

In testing the recipe yesterday that I am going to prepare for the April 8 demonstration for the Albuquerque Day Lily society--I discovered much to my surprise how well they enhanced the Grilled Corn and Spinach Enchilada dish.  I decided to share the dish with friends and made two recipes the Grilled Corn and Spinach Enchiladas with Day Lilies and Green Chile Chicken Enchiladas--both of them rolled.  They turned out bequtifully.  I wish I had taken a picture of them.  I made each in a round pottery quiche baking dish, encircling the Grilled Corn ones with the spinach.






These are best made with grilled fresh corn on the cob, caramelizing the tips of the kernels. The day lilies add an exciting new dimension, making for a yummy and very pretty dish.

Yield: 4 servings

½ cup dried day lilies reconstituted*

2 ears corn grilled Mexican style or 1, 10 oz. package frozen corn kernels**

1 cup evaporated skim milk

3 cloves garlic, minced

1/2 teaspoon salt

8 corn tortillas, heated on a comal or griddle

1, 16 oz. frozen package of spinach or 1, 15 oz. can spinach, without salt, well drained

1 cup grated low-fat Monterey Jack cheese

2/3 cup green chiles, parched, peeled and chopped

Nonstick oil spray

  1. Place the dried day lilies in a 1 quart bowl and add 1 cup boiling water. Allow to set, stirring a bit, until they have reconstituted and are cooled to lukewarm. Meanwhile grill the shucked and de-silked fresh corn until the tips of the kernels are browned. Cut the grilled corn from the cob. If using frozen corn, see note.
  1. In a blender, combine the milk, garlic, salt and corn. Process until smooth. Spray non-stick oil into the pan you will be baking them in. Then, pour a thin layer of the corn mixture into the 10 inch round deep quiche pan or an 8 x 8 baking pan.
  1. Preheat the oven to 400° F. Preheat using a medium high heat, a cast iron comal or griddle and bake each tortilla on both sides until warmed and pliable, with a few browned spots on each side.
  1. Dip each warm tortilla in the corn mixture and sprinkle with one-eighth of the spinach, day lilies,  cheese, green chiles,  reserving some cheese and spinach for garnish. Roll, then place seam side down in the baking dish. If using a round dish, place 6 in a row down the center and place one on each side Cover with the rest of the corn mixture, making sure that you pour it evenly over each enchilada. Sprinkle with the reserved cheese and tuck the rest of the spinach around the edges of the dish. Bake for 10 minutes, or until bubbly. Serve hot.

*Substitute ½ cup chopped onion for the day lilies if desired.

**If using frozen corn, place it in a heavy, seasoned skillet over medium-high heat to brown or lightly brown under the broiler.


Per Serving: Calories 330, Protein 21 g., Carbohydrates 47 g., Fiber 7 g., Fat 9 g.,Saturated Fat 4 g., Cholesterol 23 mg., Sodium 413 mg.

Adapted from “Jane Butel’s Quick and Easy Southwestern Cookbook “ and “Real Women Eat Chiles” 

What We Can Learn from London’s Freshest Restaurant: A Guide for Budding Chefs and Owners

by Jane Butel™

While Londoners often fancy roasted meals and an abundance of fish and chips in their diet, the new restaurant in the East End’s Shoreditch impresses not only the English stomach, but also delights the tastes of different nationalities as well. See, even in its early stages, the 100 Hoxton restaurant is already among the most talked about and celebrated restaurants in London’s culinary industry. If you hope to someday own a restaurant or perhaps learn to master the epicurean arts, then here are just some of the restaurant’s most noteworthy facets that all chefs, gourmet hunters, and owners should incorporate into their own system.

Diversity is key
If there is one prominent thing you can learn about the restaurant’s success, it should be that having a diverse set of meals and choices are a great advantage. In fact, their main chefs have different backgrounds. Their group executive chief, Tim Yates is well-trained in Thai cuisine while head chef Francis Puyat is well-versed with the Mediterranean way of cooking. Their tandem just proves how well the assortment works. Boasting a cooking know-how of Asian, European, and Middle Eastern food, the chefs and their masterful compilation of the menu covers as much as the spectrum can go wild. If you have already caught a glimpse of their menu, you would find it very well classified into different sorts, ranging from veggie options, meat lovers, and even for those who favour seafood.

Complete sensory package
A good meal does not only tickle your taste buds but also transcends craftily to all the other senses. A well prepared meal invigorates through its sumptuous aroma. A simple yet aesthetically pleasing food arrangement and presentation invites hunger and helps trigger a good appetite. The same thing goes with the way a food is carefully cooked to melt smoothly in your mouth. And similarly, it takes careful planning to match the right drinks suitable for a certain flavour. See, the 100 Hoxton restaurant clearly delved on the little details, which of course helped them with their huge success. It is even manifested in the internal decors. With a simple yet elegant ambience, 100 Hoxton spikes up an inviting atmosphere. If you are enticed with the brand new restaurant, you can have a more in depth look on their website, It’s a good thing too that despite the rich festival of flavours, the restaurant offers reasonable pricing and affordability, which others in the district could not closely match.

For more information, go to these links:

Mediterranean -
Middle Eastern food -

Video Recipes on New Blog Site

by Jane Butel™

blog screenshot without whiteDelicious News!!!    We have started a new blog with videos and recipes which will feature your favorite Southwestern and Mexican regional dishes.   Check out our most recent posts about Green Chile Roasting, Green Chile Chicken Enchiladas and Pollo Rellenos, with many more to come on a regular basis.  

We are sharing with you these videos (through YouTube) of well tested recipes from our award winning Cooking classes.  Each blog post will feature a recipe with hints and tips, along with a video that will show you step by step how to easily create mouth watering Southwestern and Mexican Regional specialties. 

We would love for you to take a look at our new blog and subscribe to our YouTube Channel--"janebutelcooking".  The link for our "Chiles and Chilis" blog is   

What would you like featured on the blog?  Let us know what you want to learn to make!  Your suggestions are welcome.  Just email us at

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


Powered by Full Partner