First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
Our Gift boxes are a great present for most anyone anytime.
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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.
Sometimes called megas-these eggs are a good way to use up not-so-fresh corn chips and leftover chopped onions, tomato, and peppers. In fact, you could substitute leftover salsa for the separate ingredients.
½ cup mixed shredded Monterey Jack cheese and Cheddar cheese
Additional shredded cheeses, chopped onion, and tomato for garnish
1. Melt butter in a large, heavy skillet. Add onion and tomato and cook until onion is transparent. Beat eggs in a medium-size bowl and add milk and crushed corn chips.
2. Add the egg mixture to the skillet and cook, stirring, just until the eggs begin to set. Add cheeses and minced chile. Continue cooking eggs until set. Serve on warmed plates, topping each serving with a sprinkling of cheeses, chopped onion, tomato, and a slice or two of pickled chiles.