We just got word!  An editor from  "Food Network" magazine is covering our next weekend class, January 26-28, 2018.  We would love to have you come cook with us.  We still have available space, so register before Wednesday, January 24, midnight for our half price class.  The cost will be $525.00.

We will be making the famous traditional New Mexican favorites from Green Chile  Chicken and Red Chile Beef Flat Enchiladas to Fluffy Sopaipillas (which are indigenous to Albuquerque, first being created in 1620) to Red Chile Beef  Tamales, Blue Corn Crusted Chiles Rellenos to Carne Adovado and  Posole, the Bowl of Many Blessings, and much, much more....including Perfect Margaritas.   And, I always tuck in lots of historical information about our popular and delicious cuisine plus many, many tips and time-saving techniques.

Our next classes  are listed on our calendar for the next year!  We look forward to your joining us very soon.  Our Oaxaca Culinary Tour  is in the final planning stage and will be very similar to the ones we have featured for many years.  It is set for June 5 to 11--please contact me to be sure and have a place saved for you.  (picture of our hotel, left.) The tour details will be published very soon. 

In the meantime, I would like to share two heart warming chili dishes that are so yummy and soul satisfying this time of year.   For lots more recipes,  collect my Jane Butel  Library of newly republished best-sellers and the all-new "Simply Southwest".  I will autograph them as  you wish--which makes for great gifts as well as terrific collecting.

Crazy Chili Casserole 

This yummy casserole was inspired by a favorite version of Chilaquiles from the Yucatan. Similar to migas, chilaquiles are broken-up tortillas that are cooked with meat and cheese in a chile sauce. When I taught a class on Mexican cuisine at the Melia Mayan resort in Cozumel, I happily ate chilaquiles almost daily at the resort’s breakfast buffet. Here I present my take on their dish, using chili for the meat to a wonderful effect.

Yield: Serves 6 to 8

12 corn tortillas (6 inches each)

1 teaspoon butter

1 1/2 cups chili, any kind ( If thick, thinned to gravy consistency with chicken broth)

1 1/4 cups grated or crumbled white cheese such as queso blanco, feta, Monterey Jack or mozzarella

1 cup sour cream

1 cup chicken stock, plus more as needed (optional)

2 Tablespoons finely chopped onion

1. Preheat the oven to 425 F. Quarter the tortillas and place them on a large cookie sheet. Bake the tortillas until crisp, 12 to 15 minutes. Reduce the heat to 350 F.

2. Butter a 2-quart or 8 x 8 inch baking pan. Cover the bottom of the pan with a layer of crisp tortillas, overlapping them slightly. Top the tortillas with half of the chili, then half of the cheese. Dollop half of the sour cream atop the cheese layer.

3. Repeat the layers, beginning with the remaining tortillas and ending with the remaining sour cream. Sprinkle the onion over the top. If dry, due to thick chili, add chicken stock. Place the casserole in the oven and bake until bubbly and lightly browned on top, 30 minutes.

Reprinted with permission from Chili Madness, 2^nd edition.

Green Chile Chickie Veggie Chili
This chili has a wonderful flavor bordering a gumbo without the okra or the file.  I made it the first time from the end of the garden vegetables, of which I had considerable.  If you want to double up on some of the vegetables, omitting some and even adding  others, it will still be very good!

Yield: 6 to 8 servings
2 Tablespoons olive oil
2 large, whole boneless, skinless chicken breasts cut in ¾ inch dice
1 large onion, chopped
3 cloves fresh garlic, minced
2 stalks celery, sliced ¼ inch wide
2 cups green chile, cut in ½ inch width-wise pieces (8 to 10 green chiles, parached and peeled) or canned or frozen
6 ripe large tomatoes, peeled and chopped
4 apple chicken (or similar) sausages, sliced
2 cups whole kernel corn (2 to 3 ears fresh, canned or frozen)
1 stalk broccoli, chopped
1, 15 ounce can or 2 cups black beans
2 cups sliced and chopped cabbage, about ½ small head
2 large carrots, sliced crosswise ¼ inch thick
2 cups chicken stock

1. Heat the oil in a large pot, at least 5 quart.  Add the chicken pieces and lightly brown, then add the onion and garlic and cook until clear.  Add the remaining ingredients and cook on a medium low heat, covered for about 30 minutes or until the vegetables are done.
 
2. If the chili is thicker than desired, add water to desired consistency and cook for about five minutes.   Taste and adjust seasonings.  Serve with hard crusted bread with olive oil or butter.