Recipes for the Month

Seared Salmon With Pesto

Pollo Rellenos With Salsa Garnish

Yucatan Fish Tacos

Speedy Shrimp Primavera

Quickie Bananas Foster


Order your fresh, pure chiles and spices NOW!


Give your Mother the "Gift that Keeps on Giving" and promises healthy, fun cooking at the same time. 

Chiles 4 Health Gift Box

Our special Chiles 4 Health Gift Assortment, normally $46.00 is now on sale for $39.00. (PRICE GOOD UNTIL aPRIL 8 AT MIDNIGHT.) Included in the set is my popular "Real Women Eat Chiles"  cookbook autographed and an assortment of three of our pure, fresh chiles and 2 of the most popular spices for Southwestern cooking.

Order now while there is still time for scheduling optimum delivery!


 Schedule Now:

Last month's cooking class at Builders Source was super successful! We all had lots of fun and a good time was had by all.

Builder's Source is a gorgeous appliance store in Albuquerque at 308 Menaul NE.  We can only take 30 reservations for each monthly class.

The April menu will feature a Cinco De Mayo menu: Chiltomate Salsa(Mayan Roasted Vegetable Salsa), Crema De Elote Sopa Con Huitlacoche(Roasted Corn Soup With Corn Truffles), Oaxacan Style Mole(Chicken in a Complex Chocolate Sauce), Arroz Con Platanos(Rice with Plantains), Tre Leches Cake(Three Milk Cake).

Call 505-243-2622 to register--or register online.  If you have any questions, you can email us at


Have a great month!  JANE BUTEL



Jane's Message                                      April, 2011           



pollo rellenos

April, the turning point of the season, and a month of new beginnings.  April always brings great promise of new life outdoors and the promise of warm, balmy days.

To give you more time out doors, that is if you like the big outdoors—or to give you more time just to enjoy your favorite pastimes—I am sharing some of my favorite Spring Supper ideas.

When you have a bit of time, say 30 to 45 minutes; sear some root vegetables in a hot oven to have over rice, in salads and as a plate garnish. I take beets, cutting the stems to about 2 inches, carrots, butternut squash cut in 1 inch rings and sweet onion, peeled and halved. I wash them well (peeling only the onion)then place them on a large, foil covered cookie sheet. I sprinkle or spray them with olive oil, a bit of sea salt and place them in a hot 450F oven and sear them until fork tender. When cool, keep in refrigerator for use over the next few days.

To save time cooking rice or pasta, I frequently cook lots and bag into 2 person amounts and label and freeze for use when I want them. This saves lots of time and pot washing.

Vary salads, by using various homemade dressings and dried fruits or fresh fruit slivered or grated for a bit of a different salad than the predictable lettuce and tomato.

Following are some of my favorite Spring suppers.

Remember, adding chiles to your favorite dishes sparks them up and keeps you healthier!

Get in on the Fun! Register Now for our April Weekend at Half Price or our 

Week Long Full Participation Cooking Class at our Early Bird 20% off Discount-----While There is Still Space! (Offer good until April 8, midnight.)


feb 2010 nacho makingWe still have a few openings in our award winning full participation April 8 - 10 Weekend Cooking School and for our Week Long Cooking School set for July 10-15, 2011.  We are offering an Early Bird 20% off for our Week Long Class for the next 72 hours.

 You will have loads of fun cooking with chiles, learning hints, secrets and tips for Southwestern cooking while making tamales, sopaipillas, chile rellenos, Moles, Tres Leches Cake, Flan and much, much more.  The complete menus are on my website under cooking schools, at

Register online or call me at 505-243-2622.     

 Check out our Calendar Dates for 2011 for our Week Long, Weekend Classes and our Northern New Mexico tour.

We will be adding more classes and tours.  So keep checking our home page at