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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




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.

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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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