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25% OFF All Chile Products until September 24, 2016 plus Free Gift with every order of $25.00 or more.

Pre-order my next 2 cookbooks from any of the 4 sources and you will get an autographed nameplate and really help our rating!

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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.

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Simply Southwest book cover

 

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POSOLE

Posole

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Blog link: Southwest Cooking with Jane Butel

 
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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.

Grilling Gift Box

 

 

This Grilling  Gift Box  is on special for $35.00 until July 13, midnight, 2016.

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
$12.95


NOW ON KINDLE FIRE
for $2.99

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FRUTA FRESCA NACHOS

Why not make nachos with fresh fruit salsa on a mild cream cheese or goat cheese base? They’re delicious and quick and easy to prepare. In fact, you can pass the toppings and let your guests make their own nachos. Select fruits of three different colors, such as watermelon, strawberries or seedless red grapes; peeled green kiwi or seedless green grapes or honeydew; and banana or other favorites.

Preparation Time: About 15 minutes

Yield: 4 servings

4 flour tortillas (10 inch size)

2 Tablespoons sugar

½ teaspoon ground cinnamon

2 cups mixed fruit cut into ½ inch dice

1 3 ounce package nonfat cream cheese

1 to 2 Tablespoons Triple Sec (optional)

  1. Preheat the broiler. Slice each tortilla into 8 pie-shaped wedges. Combine the sugar and cinnamon in a shallow bowl. Quickly dip the tortilla wedges in water, drain briefly on paper toweling or a clean dishcloth, and dip one side in the cinnamon sugar. Arrange on a baking sheet without overlapping. Broil for 2 to 3 minutes, until toasted; let cool.
  2. Plase the fruit in a serving bowl and stir well to combine. In another serving bowl, combine the cheese with the Triple Sec, if using.
  3. Serve a plate of the cinnamon crisps and the bowls of fruit salsa and cheese, or, just before serving, spread the cheese on each cinnamon crisp and top with the salsa.

Per Serving: Calories 315, Protein 10g, Carbohydrates 56 g, Fiber 4 g, Fat 6 g, Saturated Fat 1 g, Cholesterol 2 g, Sodiu,m 462 mg. (Analyzed with watermelon, strawberries and green grapes.)

 

Note: Cut the calories almost in half by substituting corn tortillas.

 
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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  
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