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.
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦♦
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.
I created this wrap for Conrad’s restaurant, named for Conrad Hilton, the former owner of the historic landmark hotel La Posada de Albuquerque, where our cooking school is located. This dish has been very popular in the restaurant and in our full-participation weekend cooking classes.
Preparation Time: 3 to 5 minutes Yield: 6 appetizers
1 spinach or sun-dried tomato wheat tortilla (12-inch) 2 Tablespoons low-fat or nonfat herbed Chevre 2 Tablespoons Hot New Mexican Table Salsa (or salsa of choice) 1/2 cup loosely packed mesclun salad greens 1 Tablespoon Cilantro Pesto (recipe follows) Optional garnishes: 1 Tablespoon chopped fresh tomato 1 teaspoon pinon nuts Tomatillo Salsa
1. Lay the tortilla flat. Spread with the cheese followed by the salsa, greens, and pesto.
Roll tightly. If serving 1 person, cut diagonally into 3 pieces. If serving several, party style, cut on an angle into 1 to 2 inch pieces. Place vertically on a plate and garnish with the tomato, pinons, and salsa, if desired.