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NEWS, NEWS, NEWS
I will be selling and autographing my cookbooks at 10% off, passing out favorite appetizers and conducting a drawing for a free cooking class on May 19 from 4 to 8 PM at Prized Possessions in Corrales. Looking forward to seeing you then!
Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.
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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.
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.