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Cooking School

 Weekend Classes-

 January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

Week Long Class-

February 22-27,2015

 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.

NEWS, NEWS, NEWS

I am demonstrating holiday appetizers from the November Butel's Bytes on November 26 at the Corrales Library. Call 505-897-0733 to join the class.

Turn on your television to the Morning Brew on December 2 at 7 AM. This show which is hosted by Larry Ahrens is  podcast by Comcast channel 27. 

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
.

 

 

 


Red Chili Quick Pizza

Flour or wheat tortillas make for a very quick pizza. For greater nutrition, substitute corn tortillas, but the flavor will then be more of a nacho taste than pizza. If you prefer, you can use a pre-baked crust such as Boboli or make your own crust. My favorite recipe for pizza follows this recipe, if you prefer to make your own dough.

Yield: 1 pizza

1, 10 to 12 inch flour tortilla
1 cup thick chili such as Bowl ‘o Red or Navajo Green
½ cup grated Cheddar-Jack cheese mix or grated Mozarella cheese
2 Tablespoons finely minced onion
3 Tablespoons pickled jalapeno slices

1. Preheat the oven to 425 F. Warm the chili in the microwave or on top of the range. Spread the chili on the tortilla which is placed on a cookie sheet or pizza pan. Sprinkle with cheese, onion and jalapeno slices.

2. Place in the oven to melt the cheeses until they are bubbly—about 10 to 15 minutes or of desired crust crispness.

 
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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  
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