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Cooking School

 Weekend Classes-

July 21-23, 2017 

November 10-12, 2017

 For more information and to sign up, click on the specific dates you are interested in.

Day classes

The next day class is our Taco-Mania class set for 6 PM, May 18.  A fun class featuring many delicious and tasty ways to make this all time favorite snack and meal.  Register  NOW.

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .


"Where Women Cook" March issue just came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

A good story about my newest cookbook, "Simply Southwestern" was printed in the March 8, 2017 issue. Click here to read it.

March 8, 2017 "Albuquerque Journal" publsihed a good article about my newest book.  Click here to read it.

Order my next 3 cookbooks from any of the 3 sources and really help our rating!

Tex-Mex just came out February 28,2017.

Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.


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"  was 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

by Jane Butel™

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  •