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Cooking School

 Weekend Classes-

April 17-19, 2015

May 15-17, 2015

July 17-19, 2015

September 18-20, 2015

October 10-12, 2015

November 14-16, 2015

Week Long Class-

August 16-21, 2015

 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.


Next weekend class is April 17-19.  Register now to be sure and get in!

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Blog link: Southwest Cooking with Jane Butel



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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

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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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