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Cooking School

 Weekend Classes-

November 14-16, 2015

Week-Long Class-

February 22-26, 2016

August 22-26, 2016

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


The fall weekend cooking classes are NOW ON SALE at 50% off or $575.00. To register click the dates you are interested in.

NEW DAY CLASSES OCTOBER 6, 8 AND 22, 2015.  To register, click the class you are interested in or call us at 505-301-5765. 

For classes further ahead than listed, go to the cooking school link.


October 6, Balloon Brunch menus, 11 AM.  Full Participation Class. Register Now.

October 8, Tamale Roll Full Participation Class, 11 AM.  Register Now.

Octrober 22, Taco-Mania, 6 PM. Full Participation Class.  Register Now.

World's first electric wine aerator, now available. Quick, easy to operate, leaving all sediment in bottom of bottle.  A must have for the home and professional wine enthusiast.

aervana art 2


 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 wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.


Our Gift boxes are a great present for most anyone anytime.

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 old fashioned goodness of Deviled Eggs takes really terrifically to spiciness—maybe that is what the deviled meant anyhow! Be extra careful when you are cooking the eggs, so as to not cook them too long, as that is what causes the grey coating around the yolk. Follow the cooking instructions I have given you in step 1. of the recipe for always perfect results.

Yield: 12 servings

12 large eggs
1 1/2 teaspoons salt, divided
1 ½ Tablespoons white or cider vinegar, divided
¼ cup mayonnaise
1 teaspoon chipotle powder
1 teaspoon pure mild ground red chile
1 Tablespoon sweet pickle, minced or to taste
1 teaspoon Dijon mustard
1 Tablespoon Italian flat leaf parsley, minced

1. To cook the eggs, place gently in a large saucepan. Cover with water, then add 1 teaspoon salt and 1 Tablespoon vinegar and stir slightly. Bring to a boil and immediately reduce to simmer and cover. Cook for 15 minutes. When done, drain and immediately place in cold water.

2. In the meantime, prepare the other filling ingredients, placing them in a small bowl. When the eggs are cool to touch, peel and slice lengthwise gently placing the whites on a platter. Add the yolks to the filling ingredients and mix well, using a fork to break up the hard cooked yolks. Taste and adjust seasonings.

3. Spoon egg mixture into hard cooked whites or use a pastry bag with the star tip and squirt the filling into the whites. Garnish tops with finely minced parsley.

Reprinted with permission from the 2nd revision of Chili Madness

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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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