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Cooking School

 Weekend Classes-

April 21-23, 2017

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 class is our Extreme Chocolate class, set for March 9, 6 PM.  It was  formerly very popular when taught for UNM Continuing Educ.  Register  NOW.

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


Order my next 2 cookbooks from any of the 3 sources and really help our rating!

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





The double combination of the blue corn crepes surrounding a green chile-egg scramble with bleu cheese sauce makes these truly unique and delicious! They are just perfect for watching a balloon launch or for any tailgate type party. They are wonderful served right from your dining room, kitchen or patio. Depending on the hour you are serving this brunch, you can make the crepes ahead of time and have the eggs ready to scramble.

Yield: 6 servings

1 recipe Blue Corn Crepes

12 eggs

½ cup milk—can be skim

6 fresh green chiles or about 2/3 cup, chopped

1 teaspoon ground Mexican oregano

¾ teaspoon salt

2 teaspoons butter

1 recipe Bleu Cheese-Chile Sauce

  1. Preheat the crepes, using the recipe below. Just before serving, whisk the eggs with ½ cup milk. Add the green chiles, Mexican oregano, and salt.
  1. Meanwhile, heat a large heavy skillet with the butter using medium heat. Add the eggs mixture, stirring constantly, and turn down the heat to low. Cook and stir until the eggs are of desired doneness, and still medium soft.
  1. Allowing two burritos per person, lay out 12 warm crepes flat. (If the crepes were made ahead, warm slightly in the microwave in a plastic bag for about 1 minutes, or heat in foil in a moderate oven.) Place the eggs in a strip down the center of the crepe, leaving a 1- to 1 ½ inch margin at the bottom and then fold in the two sides and press together. They should hold together—if not, secure briefly with a toothpick pierced in vertically. To transport the burritos, wrap each in heavy foil, sealing well.
  1. Serve napped (or ribboned) with the Bleu Cheese-Chile Sauce.

Reprinted with permission from Fiestas for Four Seasons

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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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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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