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 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before  the class. For more information and to sign up, click on the specific dates you are interested in.


Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!


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"   will be published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


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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





The green chiles in this recipe form a lovely and unusual crust for the golden custard. For greatest flair, prepare in and serve in earthenware bowls (cazuelas).

Yield: 12 servings

2 dozen while large, fresh New Mexican green chiles, parched, and sliced open
6 eggs, beaten
4 cans (15 ounces each) yellow cream-style corn
1 ½ cups yellow cornmeal (if desired, crumbled tostado or taco shells may be substituted)
1 ½ teaspoons salt (reduce amount if using salted tostados)
2 garlic cloves, minced
1 teaspoon baking powder
12 Tablespoons sweet butter melted

2 cups grated sharp cheddar cheese (not necessary to grate if using a food processor or blender; can use low or no-fat cheddar or Jack cheese to reduce fat)

1. Butter 12 ovenproof earthenware bowls or individual casseroles. Then peel the chiles, remove the stems, and rinse out the seeds, leaving the chiles whole. Place two whole, sliced open chiles in each casserole, big or stem end up, slightly above the rim of each bowl. As uniformly as possible, stretch the two chiles to cover the bottom and sides of each.

2. Place all the remaining ingredients in a food processor or blender and process until well blended.

3. Pour into the individual, green chile-lined casseroles, dividing the mixture evenly. Bake 30 minutes at 375F, then reduce the temperature to 325F for another 10 minues, or until an inserted knife comes out clean. These keep amazingly well. I’ve kept them in a 150Foven for 3 to 4 hours while waiting serving time and they really do not suffer. Place the casserole dishes on a service plate to serve.

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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 • Site Map My Account


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