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NEWS, NEWS, NEWS
I will be selling and autographing my cookbooks at 10% off, passing out favorite appetizers and conducting a drawing for a free cooking class on May 19 from 4 to 8 PM at Prized Possessions in Corrales. Looking forward to seeing you then!
Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.
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.
This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.
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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.
The spicy flavors of chili have always paired well with cornbread. This pie is actually rather similar in taste to the Tamale Pie, but here the chili flavor is more “up front” and prominent and the cornbread is a light layer. You can use any leftover chili for this one.
Yield: Serves 6 to 8
1 teaspoon butter
3 cups chili, any kind
1/2 cup chopped onion
1/4 cup chopped pickled jalapeno chiles
1 recipe for any 1 cup flour and 1 cup cornmeal recipe, even a small box mix such as Jiffy cornbread mix
1/2 cup grated Monterey Jack and Cheddar cheese combination
1. Preheat the oven to 350 F. Butter a 3-quart casserole or baking pan. Spread the chili on the bottom of the pan, then layer with the onion and jalapenos.
2. Spread the cornbread batter on top, smoothing out to the corners of the casserole.Sprinkle with the cheese and bake until the top is golden brown and a toothpick inserted in the center of the casserole comes out clean, 35 minutes.
Reprinted with permission from Chili Madness, 2nd edition.