Come give your taste buds a break with delightful, new flavors to celebrate the beginning of fall.  My all new class, "Favorite Mexican Memories" set for this Thursday evening, September 26, promises just that.  And...I am placing the class on a special discount of $95.00--down from $115.00.

The star of the show is a dish that is seldom seen north of the border and is a favorite in the state of Sonora--Pollo Borrachio. Golden browned chicken pieces are slowly simmered in a complex sauce, whose ingredients will amaze you.  It is made with powdered cinnamon, cloves, coriander, raisins, chopped ham and garlic slowly simmered in beer, which results in a super, flavorful sauce.  Even if you dislike beer, you'll love this glistening sauce.   To serve, the pieces of chicken, napped with sauce are served over fluffy rice and studded with sliced, stuffed olives, capers and pinon nuts.

Other dishes are Memelitas, a tasty and attractive appetizer, a delicious very special roasted corn soup that is garnished with corn truffles and an  artfully arranged, composed salad of avocado, Jicama and fruit is served with a special dressing.  To top everything off, the best ever Tres Leches cake beautifully completes the menu. 

For Balloon Week, on October 7, we are repeating our ever popular Tres Tamale Rolling class, where we make three kinds of tamales--Traditional Red Chile Beef, Green Chile Chicken and Dessert Tamales.  The class starts at 11 AM. 

Next, we will have a week-long class starting Monday October 14 and ending October 18.  The class features a bountiful number of New Mexican and Mexican dishes that you are sure to want to learn.

I have scheduled classes for the rest of the year and can be seen on the Home Page of my website, www.janebutelcooking.com.  I am proud that this and my weekend class were named the "Best in the US" by "Bon Appetit magazine and Gayot.com.

Here's a recipe to try...

QUESADILLAS

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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