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 Weekend Classes-

November 14-16, 2015

Week-Long Class-

February 22-26, 2016

August 22-26, 2016

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


The fall weekend cooking classes are NOW ON SALE at 50% off or $575.00. To register click the dates you are interested in.

NEW DAY CLASSES OCTOBER 6, 8 AND 22, 2015.  To register, click the class you are interested in or call us at 505-301-5765. 

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


October 6, Balloon Brunch menus, 11 AM.  Full Participation Class. Register Now.

October 8, Tamale Roll Full Participation Class, 11 AM.  Register Now.

Octrober 22, Taco-Mania, 6 PM. Full Participation Class.  Register Now.

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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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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Quesadillas are one of the most versatile of all light meals or appetizers.  Restaurants in Old Mexico serve a much simpler version of quesadillas.  There, generally a quesadilla is a freshly baked corn tortilla oozing with quick-melting cheese and served with a side dish of freshly made salsa.  Sometimes they are fried, though not often.  Quesadillas are one of the most fun foods to garnish and present in creative and pretty ways.  Innovation is the key to a great quesadilla; just use your favorite or on-hand ingredients and let your imagination roll.

Yield:  1 quesadilla

1 teaspoon unsalted butter, melted
1 wheat-flour tortilla (10 to 12 inch size)
2 to 4 tablespoons grated Monterey Jack and Cheddar cheese combination or any substitution, such as goat cheese, asadero, or other quick-melting cheese
6 to 8 slices pickled jalapeños
Other fillings as desired: sautéed chorizo, sliced grilled chicken or other meat, baby shrimp, cooked pinto or black beans,  any sliced seared vegetables, chopped onion and tomato
Garnishes:  Caribe chile, cremas made from thinned sour cream or crème fraiche, cilantro leaves, salsas as desired

1. Preheat a comal (Mexican flat griddle), tapa or griddle to medium heat.  Brush some of the butter lightly in the shape of half a tortilla on one side of the comal. 

2. Place the tortilla on the butter.  Place the cheese on the buttered half of the tortilla, allowing a ½-inch margin around the edge of the tortilla. Scatter the jalapeño slices and any other fillings over the cheese.

3. When the cheese starts to melt, fold the other half of the tortilla over the fillings and lightly press until the edges hold together.  Brush the top with more of the butter. Flip the quesadilla by gently placing a pancake turner under the curved edges of the quesadilla and rolling it over.  Cook until browned.  Remove from the heat, slice into 4 or more sections, and garnish as desired.

Reprinted from Jane Butel’s Real Women Eat Chiles.


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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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