Want a quick and easy way to the healthiest life possible?  Also, the longest possible life?  Who doesn't?

You can never learn too much about chile health.  And, the best part is that chiles add a fun and delicious spark to most any food or dish.  

I have always been intrigued with chiles.  How do they create heat? What makes some hotter than others--even on the same plant?  Does their heat go away somehow by evaporation, heat or what have you?  What amount of chile should one add to enhance a food and not overpower it?   The list is pretty long.

I would love to share what I have spent a lifetime learning with you so you can have the healthiest and longest life possible.  I have tucked all this information in a fun, fun online course you can learn at your own pace.

In this course, you will study all manner of chile pointers with well-tested recipes to go along with it.  So you will get a double benefit that you can share with your family and or friends.

There is over 40 Lectures in the course and you can proceed at your own pace.

An added feature or bonus when you sign up is that you will receive an autographed copy of my best selling "Jane Butel's Southwestern Kitchen" rated as the "Bible of Southwestern cooking by "Publisher's Weekly" and an assortment of the beginning chiles and ingredients for cooking the recipes....a value of over $100.00.  I hope for  your sake, you sign up soon to our "All About Chiles" on-line class. 

Our next day classes are Fall Favorites, October 29, Bread Baking, November 7 and Perfect Pies on November 19--each  at 5 PM.

Just for fun, I am including my very favorite Huevos Rancheros recipe--

HUEVO RANCHEROS with SONORAN SAUCE

Often found on Mexican restaurants’ menus, this is easy to prepare at home.  This sauce can be made in advance, so breakfast or brunch is simply a matter of poaching or frying the eggs. 

Yield:  4 servings

1 recipe Sonoran Sauce (following)
8 corn tortillas
8 eggs
1 cup shredded mixed Monterey Jack and Sharp Cheddar cheese 
3 tablespoons thinly sliced green onions, tops included
1 avocado, sliced into thin wedges
1 large tomato, cut into wedges

1.  Prepare sauce and keep it warm.  This may be made several days or up to 3 months ahead and frozen.  Place tortillas in a plastic bag to warm 1 minute in the microwave or wrap tortillas in foil and heat in a 325° F oven 15 minutes.  Heat 4 serving plates in the same oven.
 
2. Fry or poach them.  Assemble the dish by placing a tortilla on each plate; then pour about ¼ cup of sauce over each tortilla and put 2 eggs on top.

3. Sprinkle ¼ cup shredded cheese and a few green onions slices over each serving.  Place plates back in the oven only long enough to melt the cheese, about 5 minutes.  Garnish each plate with avocado and tomato wedges.  Pass remaining warm sauce and tortillas separately. 

Sonoran Sauce

Yield:  2 cups or 4 servings

1 Tablespoon butter
1 medium-size onion, thinly sliced and separated into rings
1 garlic clove, crushed
1 Tablespoon all-purpose flour
6 green chiles, parched, peeled and cut into 1-inch-wide slices
1 ½ cups chicken broth
½ teaspoon salt
2 medium-sized tomatos, cut into wedges

1. Heat butter in a skillet.  Add onion and garlic, and cook until onion is softened.  Stir in flour until well blended. 

2. Add chiles, broth, and salt.  Cook, stirring, until the sauce is slightly thickened, then cook about 5 minutes to blend flavors.  Add the tomato wedges and serve as a sauce with burritos, or use as a sauce over poached eggs atop tortillas. 

Recipe reprinted with permission from Jane Butel’s Southwestern Kitchen

HUEVO RANCHEROS with SONORRAN SAUCE

Often found on Mexican restaurants’ menus, this is easy to prepare at home.  This sauce can be made in advance so breakfast or brunch is simply a matter of poaching or frying the eggs. 

Yield:  4 servings

1 recipe Sonoran Sauce (following)
8 corn tortillas
8 eggs
1 cup shredded mixed Monterey Jack and Sharp Cheddar cheese 
3 tablespoons thinly sliced green onions, tops included
1 avocado, sliced into thin wedges
1 large tomato, cut into wedges

1.  Prepare sauce and keep it warm.  This may be made several days or up to 3 months ahead and frozen.  Place tortillas in a plastic bag to warm 1 minute in the microwave or wrap tortillas in foil and heat in a 325° F oven 15 minutes.  Heat 4 serving plates in the same oven.
 
2. Fry or poach them.  Assemble the dish by placing a tortilla on each plate; then pour about ¼ cup of sauce over each tortilla and put 2 eggs on top.

3. Sprinkle ¼ cup shredded cheese and a few green onions slices over each serving.  Place plates back in the oven only long enough to melt the cheese, about 5 minutes.  Garnish each plate with avocado and tomato wedges.  Pass remaining warm sauce and tortillas separately. 

Sonoran Sauce

Yield:  2 cups 0R 4 servings

1 Tablespoon butter
1 medium-size onion, thinly sliced and separated into rings
1 garlic clove, crushed
1 Tablespoon all-purpose flour
6 green chiles, parched, peeled and cut into 1-inch-wide slices
1 ½ cups chicken broth
½ teaspoon salt
2 medium-sized tomatos, cut into wedges

1. Heat butter in a skillet.  Add onion and garlic, and cook until onion is softened.  Stir in flour until well blended. 

2. Add chiles, broth, and salt.  Cook, stirring, until the sauce is slightly thickened, then cook about 5 minutes to blend flavors.  Add the tomato wedges and serve as a sauce with burritos, or use as a sauce over poached eggs atop tortillas. 

Recipe reprinted with permission from Jane Butel’s Southwestern Kitchen

HUEVO RANCHEROS with SONORRAN SAUCE

Often found on Mexican restaurants’ menus, this is easy to prepare at home.  This sauce can be made in advance so breakfast or brunch is simply a matter of poaching or frying the eggs. 

Yield:  4 servings

1 recipe Sonoran Sauce (following)
8 corn tortillas
8 eggs
1 cup shredded mixed Monterey Jack and Sharp Cheddar cheese 
3 tablespoons thinly sliced green onions, tops included
1 avocado, sliced into thin wedges
1 large tomato, cut into wedges

1.  Prepare sauce and keep it warm.  This may be made several days or up to 3 months ahead and frozen.  Place tortillas in a plastic bag to warm 1 minute in the microwave or wrap tortillas in foil and heat in a 325° F oven 15 minutes.  Heat 4 serving plates in the same oven.
 
2. Fry or poach them.  Assemble the dish by placing a tortilla on each plate; then pour about ¼ cup of sauce over each tortilla and put 2 eggs on top.

3. Sprinkle ¼ cup shredded cheese and a few green onions slices over each serving.  Place plates back in the oven only long enough to melt the cheese, about 5 minutes.  Garnish each plate with avocado and tomato wedges.  Pass remaining warm sauce and tortillas separately. 

Sonoran Sauce

Yield:  2 cups 0R 4 servings

1 Tablespoon butter
1 medium-size onion, thinly sliced and separated into rings
1 garlic clove, crushed
1 Tablespoon all-purpose flour
6 green chiles, parched, peeled and cut into 1-inch-wide slices
1 ½ cups chicken broth
½ teaspoon salt
2 medium-sized tomatos, cut into wedges

1. Heat butter in a skillet.  Add onion and garlic, and cook until onion is softened.  Stir in flour until well blended. 

2. Add chiles, broth, and salt.  Cook, stirring, until the sauce is slightly thickened, then cook about 5 minutes to blend flavors.  Add the tomato wedges and serve as a sauce with burritos, or use as a sauce over poached eggs atop tortillas. 

Recipe reprinted with permission from Jane Butel’s Southwestern Kitchen