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Cooking School

 Weekend Classes-

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

August 22-26, 2016

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

NEWS, NEWS, NEWS 

Sizzling Half Price Sale on ALL 2016 weekends and week long classes Memorial Day weekend until midnight May 30,2016.  Love to cook with YOU! 

Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.

 com/articles/learn-to-love-southwest-cooking-with-jane-butel-of-corrales

 Blog Updates

Recent video recipe:
POSOLE

Posole

 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

 
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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.

chiles 4 health, 2015

This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.

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
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


Corn-Stuffed Chile Relleno Bake

A simplified way to prepare chiles rellenos. The flavor remains and the chiles are softer in texture.

Yield: Makes 4 to 6 servings.

2 Tablespoons butter, lard, or bacon fat
1 medium-size onion, chopped
1 garlic clove, minced
3 cups fresh or frozen while-kernel corn, thawed
1 large tomato, peeled and chopped
¼ to ½ teaspoon salt
Freshly ground pepper
Pinch of ground Mexican oregano
2- ½ cups shredded Monterey Jack cheese or mild Cheddar cheese or a mixture
12 green chiles prepared as for Chiles Rellenos de Queso (opposite)
1 cup half-and-half

1. Pre heat oven to 350F (175C). Melt butter in a large heavy skillet. Add onion and garlic, and cook until onion is soft. Add corn, tomato, salt, pepper, and oregano, and simmer, uncovered, 15 to 20 minutes, to reduce the liquid. Remove from heat. Stir 2 cups of the shredded cheese into corn mixture; let cool.

2. Stuff chiles with corn mixture and place them in a large shallow baking dish. Pour half-and-half evenly over the chiles and sprinkle with the reserved ½ cup cheese. Bake, uncovered, 25 minutes or until sauce is bubbly and cheese is lightly browned. Spoon Ranchero Sauce down the center of the chiles and serve any remaining sauce on the side

 

 
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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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