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Jane Butel Library News, Deals on Classes

By Jane Butel  September 3, 2018

My publisher, Turner Publishing is promoting my latest and last cookbook, "Chili Madness"  in the 9 series Library they have just published.  Every Friday, they have a Free Book Friday and here's the link  which is good until this Tuesday morning, September  4, 2018.   ( The only missing book in this photo is the newly re-published "Finger Lickin', Rib Stickin,  Great Tastin' Barbecue".)  We all thought you would like to enter for a free book and  get in on Turner's Free Book Fridays.

The new "Chili Madness"  official pub date is today, September 3.  As I mentioned last time, it is a fun, fun book and the 3rd edition of my all-time best seller.  It is greatly expanded to include everything from fantastic appetizers to delight anyone's taste buds, such as San Antonio Hot Cheese Dip with Chorizo to Chevre Bruschetta with Black Bean Salsa and much more.  Some fun desserts, great for topping off a chili meal are the Hot Fudge Souffles' with a Dulce Leche Ice Cream to Kahlua Mocha Fudge Pie.    I just know you will want a copy and why not get my entire library?

In addition to all of my cookbooks, I still have a few openings at a surprisingly low discount--rarely ever offered,for my forthcomingweekend, September 7-9 cooking school.  All of my schools are 100% full participation and for the best benefit--plan to attend all 3 of the sessions, however you can attend only 1 if you prefer.  In each class you will learn how to create favorite New Mexican and Southwestern dishes and then treat yourself to a yummy meal with your favorite beverage.

For this week, the two new Balloon Week cooking classes coming up Monday, October 8 at 11 AM on Party Appetizers still has openings as does my new Chili Chile, Chili class set for 10 Am on Saturday October 13.  These classes allow for time to go to the grand ascensions and come to the class and enjoy learning new cooking techniques, recipes and ideas and following indulge in a sumptuous late lunch.   

Don't forget the State Fair starting Thursday September 6.  Our School is sponsoring the International Award.  Enter your personal or family's favorite dish of international origin and win a day in our weekend cooking school or other prizes we are offering.  Learn more by googling New Mexico State Fair, and then click on Home Arts and select International  Award.  For more information, you can call 505-383-9803.

And here are two quick and easy recipes for your busy days--


Relleno in Spanish means stuffed. Here, I have stuffed the chicken breasts with cheese and green chile, then coated them with a crispy coating. The traditional Salsa Fresca is wonderful as an accompaniment.

Yield: 4 servings

4 boneless, skinless chicken breast halves, trimmed of any fat or sinew (see note)

2 Tablespoons low-fat Cheddar Cheese or more to suit taste

2 Tablespoons chopped green chile (canned or frozen) or more to suit taste

¼ cup skim milk or buttermilk

½ cup cornflake crumbs (see note)

Salsa Fresca, optional

1. Rinse the chicken and pat dry. Pound with a tenderizer mallet or the flat side of a heavy knife. Lay the chicken breasts out flat and divide the cheese and chiles among them.

Roll the chicken and fasten with toothpicks or skewers, tucking in the sides to hold the cheese mixture. Dip in the milk to coat uniformly then dip into the cornflake crumbs.

2. Place in a microwave-safe baking dish, cover with wax paper, and cook on high for 10 to 12 minutes. Meanwhile, combine the Salsa Fresca, if using. Spoon a ribbon of salsa over each serving.

Salsa Garnish

½ cup chopped tomato

½ cup chopped onion

½ chopped green chiles

Combine the tomato, onion, and chiles; mix well.

*Note: Boneless, skinless thighs can be substituted, if preferred. Cheese-cracker crumbs can be substituted for the cornflake crumbs, but they contain more fat.

Per serving: Calories 205, Protein 29 g, Carbohydrates 13 g, Fiber 1 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 74 mg, Sodium 242 mg.


Seared corn or leftover grilled corn definitely sets this sauce apart. This vegetarian dish has a great fresh flavor and is vegetarian-vegan without the cheese.  Tip--add chopped green chiles for more zesty flavor.

Yield: 4 servings

2 ears corn grilled Mexican style or 1, 10 oz. package frozen corn kernels*
1 cup evaporated skim milk
3 cloves garlic, minced
8 corn tortillas, warmed
1, 15 oz. can spinach, without salt, well drained
½ cup chopped onion
1 cup grated low-fat Monterey Jack cheese
Nonstick oil spray

1. Cut the grilled corn from the cob. If using frozen corn, see note below.

 2. In a blender, combine the milk, garlic and corn. Process until smooth. Transfer to a shallow plate.

3. Preheat the oven to 400? F. Lightly spray an 8 x 8-inch baking dish with nonstick oil spray.

4. Dip each warm tortilla in the corn mixture. Place on a flat surface and sprinkle with one-eighth of the spinach, onion and cheese, reserving some cheese for garnish. Roll, then place seam side down in the baking dish. Cover with the rest of the corn mixture, making sure that you pour it evenly over each enchilada. Sprinkle with the reserved cheese. Bake for 10 minutes, or until bubbly. Serve hot.

*If using frozen corn, place it in a heavy, seasoned skillet over medium-high heat to brown the edges of most kernels.

PER SERVING: Calories 330, Protein 21 g., Carbohydrates 47 g. Fiber 7 g. Fat 9 g., Saturated Fat 4 g. Cholesterol 23 mg., Sodium 413 mg.







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