My Account   |   View Cart

News And Events Title for Left

Cooking School

 Weekend Classes-

March 20-22, 2015

April 17-19, 2015

May 15-17, 2015

July 17-19, 2015

September 18-20, 2015

October 10-12, 2015

November 14-16, 2015

Week Long Class-

August 16-21, 2015

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

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


Few places left in Week Long School February 22-27, 2015 at Half Price or $975.00 until midnight, February 15, 2015.

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 and ingredients 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




Blue Heaven Chili

Blue cheese is an unlikely ingredient in conventional chili, however cheese has long been a tamer downer and a favorite topping for chili. Since I have always really liked any form of blue cheese, I decided it’s wonderful flavor would give a great tasting “edge” to chili and I think it does! Try it!

Yield: 2 to 3 servings

Cooking time: 30 minutes

2 Tablespoons bacon fat or butter
1 cup chopped onion (1 large onion)
2 cloves garlic, minced
1 large chicken boneless skinless chicken breast cut into ½ inch squares (at least 2 to 2 ½ cups)
3 cups rich chicken broth, made by using 1 ½ times the chicken base required or reducing chicken broth by 1/3 (you would start with 4 cups)
1 cup coarsely chopped green chile (prefer parched and peeled 4 to 6 fresh green chiles or frozen or 2, 4 ounce cans
1 medium russet potato, unpeeled and diced
½ teaspoon salt or to taste, remembering the cheese is somewhat salty
½ cup blue cheese, crumbled (can be blue cheese, gorgonzola, Roquefort or stilton)

1. Melt the bacon drippings or butter and then sauté the onion until clear. Add the garlic and chicken and stir. Allow the chicken to slightly brown. Then add the broth, green chiles and potato. Simmer until the chicken and potatoes are done, at least 30 minutes.

Taste and adjust seasonings. Crumble blue cheese over the top of each serving.

Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
About Jane
Featured Recipes
Follow Jane Butel
On Twitter
Facebook Logo

Follow Jane Butel
On Facebook

♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

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

© 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 FullPartner