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Cooking School

 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before  the class. For more information and to sign up, click on the specific dates you are interested in.


Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 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



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.

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

for $2.99

Click here to buy now


Click here to see
a preview of the book





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--



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 • Site Map My Account


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