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March 11-13, 2016

April 22-24, 2016

May 13-15, 2016

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August 22-26, 2016

 For more information and to sign up, click on the specific dates you are interested in.

NEW ONE DAY CLASS!

February 13, 2016 one day full participation class only $100.00--first few registrations taken!

Features New Mexican favorites such as Green Chile Chicken Enchiladas, Red Chile Beef Enchiladas, Crispy Chicken Tostados, Baja Shrimp Tacos with All the trimmings, Sopaipillas, corn and flour tortillas and Perfect Margaritas.

 For classes further ahead than listed, go to the cooking school link.

 

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World's first electric wine aerator, now available. Quick, easy to operate, leaving all sediment in bottom of bottle.  A must have for the home and professional wine enthusiast.

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Recent video recipe:
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 wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Chili Madness Gift Box 2015

 

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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
$12.95


NOW ON KINDLE FIRE
for $2.99

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Guacamole Burger


Smooth guacamole, crunchy tostados, and refried black beans create a real taste sensation

Yield: 4 servings

1-1/2 pounds lean ground beef
½ teaspoon salt
Generous dash of freshly ground pepper
1-1/2 cups Frijoles Refritos, using black beans.
½ cup crushed corn chips
4 sesame hamburger buns, Kaiser rolls, or onion rolls
1 tablespoon butter (optional)
1-1/2 cups Guacamole
½ cup chopped Spanish onion
½ cup mixed shredded Monterey Jack cheese and Cheddar cheese
¼ cup Salsa Roja or purchased salsa
2 tablespoons sliced pickled jalapeno chiles (optional)


1. Mix beef with the salt and pepper in a large bowl. Shape into 4 flat patties. Preheat broiler or grill. Cook burgers to desired doneness.

2. Meanwhile, prepare refried beans, substituting black beans for the pintos; or if time is short use canned refried black beans. Top beans with the crushed corn chips.

Split buns, lightly butter them, if desired, and grill or toast them. To serve, place beans on the bottom half of a bun, then add a burger and layers of the following- guacamole, onion, cheese, salsa, and jalapeno chiles, if using. Top with the other bun half. Repeat

See the entire archive of Southwest Recipes

 
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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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