My Account   |   View Cart

News And Events Title for Left

Cooking School

 Weekend classes-

October 10-12, 2014

November 7-9, 2014

2015 Schedule Coming September 18, 2014

 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.

NEWS, NEWS, NEWS

Our  August week long class in the middle section of this Home Page is on SALE AT 1/2 PRICE!  Register NOW!

Blog Updates

Recent video recipe:
POSOLE

Posole

 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

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


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.

 
Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
Home
About Jane
Featured Recipes
E-Newsletter
Blog
Twitter
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  
info@janebutelcooking.com • Site Map My Account

 

Powered by FullPartner