First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
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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.
Baked Potatoes Topped with Red Chili and Fixin's 'n Mixin's
Sometimes the comforting taste of a fluffy baked potato topped with butter and the robust flavor of chili and toppings is just right for a light lunch or dinner.
Yield: 4 servings
4 large baking potatoes 4 Tablespoons, 2 teaspoons butter 1 cup red chili, any recipe, warmed 2 Tablespoons chopped green onions or Spanish onion ½ cup sour cream ½ cup grated cheddar or Jack and cheddar mix ¼ cup pickled or fresh jalapeno slices
1. Preheat the oven to 425 F. Meanwhile scrub potatoes, then butter each with ½ teaspoon butter and pierce two or three times with a sharp knife. Place them on a baking sheet and bake.
2. Bake until soft when pressed or about 45 minutes. Then slice lengthwise, top with butter and slice into each potato to enhance melting. Top with the chili, onion, sour cream, cheese and jalapeno—evenly dividing the toppings among the potatoes. Serve immediately.