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Cooking School

 Weekend classes-

September 12-14, 2014

October 10-12, 2014

November 7-9, 2014

Week long class

 August 24-29, 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

Check out our specials for the July weekend and August week long classes in the middle section of this Home Page.

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
.

 

 

 


FEB
18

February Fun with our Weekend Class and a Stint on Fox TV

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Fox TV Appearance, January 28, 2011February is really starting out to be a chock-a-block full month, kicked off with  a New Mexico Style TV show on our local Fox affiliate. I demonstrated my favorite recipe for Classic Chile Con Queso as a perfect snacking recipe for Super Bowl watching. I am sharing it here--

 CHILE CON QUESO

 

Literally translated, this is chile with cheese and is the Southwest’s most popular hot dip. Serve warm with tortilla chips. Chile con queso may be poured into a rigid container or freezer bags and frozen for up to four months.

Yield: 2 cups

1/3 cup vegetable oil

1/3 cup finely chopped onions or 3 green onions with the tender white green tops, chopped

1 clove garlic, finely minced

1 Tablespoon all-purpose flour

3/4 cup evaporated milk (1/2 large can)

1 pound processed cheese food, cut into 1-inch cubes

1/2 cup mixed shredded Monterey Jack and Cheddar cheese

1 medium-size tomato, chopped

3 Tablespoons finely minced fresh jalapeno chile

Corn tortilla chips or tostados

1. Heat oil in a heavy saucepan. Add onion and garlic and sauté until onions are softened. Stir in flour until well mixed.

2. Gradually stir in evaporated milk and cook, stirring, until mixture thickens slightly.

3. Add cheeses and cook and stir over very low heat, until the mixture becomes smooth. Then add tomato and chile. Cook, stirring to prevent sticking for about a minute or two and serve. You can serve directly from the pan on the range for a party or serve from a chafing dish or fondue pot. Leftover chile con queso is excellent spooned over crisp tortillas for instant nachos, or over hamburgers, under steak or in omelets.

February 2011 Class PhotoWe had a very fun group attend our February weekend, for the first time ever, I think; we had an all local crowd. They were all very careful cooks--producing yummy foods and had lots of fun cooking together.  It was bitter cold, so we actually did all of our cooking inside--except for deep frying the sopaipillas...and Making Sopaipillasroasting the fresh green chiles.

Here's  the class photo and Katie (left) and Mary frying sopaipillas.


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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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