Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• (1) 12 oz. salsa verde
• 8 oz. cream cheese
• 1 cup monterey jack cheese (cheddar jack or pepper jack is fine too)
•  salt + pepper to taste
• 4-5 garlic cloves

Directions:

1. Place cream cheese, salsa verde, garlic, and cheddar jack cheese into the slow cooker.
2. Cook on low setting for 2.5 hours. Make sure to stir every 30-45 minutes.
3. Use a whisk to help remove any lumps.
4. Serve warm with tortilla chips, pretzels, pita chips, or on top of nachos or tacos.

Nacho Toppings:

• Ground Beef
• Tomatoes
• Black Olives
• Black Beans
• Onions
• Jalapeños
• Sour Cream
• Shredded Cheese
• Guacamole
• Queso

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• 4 lbs of uncooked chicken breasts
• 32 oz. salsa of choice
• 2 packets taco seasoning mix
• 2 packets ranch dressing mix
• 1/4 cup butter

Directions:

1. Place all items in NESCO slow cooker.
2. Cover and cook on low for approximately 5-7 hours.
   (Cook time will depend on thickness of chicken breasts.)
3. Shred chicken in slow cooker and serve.

• Tastes great in taco shells, burritos, over chips or over rice. 

No summer fiesta is complete without Mexican Street Corn. Made with creamy sauce, sweet corn, and salty crumbles of Cotija cheese, there’s a reason why this side is a favorite at warm-weather get-togethers. Your NESCO Roaster Oven is the key to achieving tender, buttery corn on the cob. Simply preheat, set, and wait 35-40 minutes until corn is soft. Garnished with fresh cilantro and red chili powder, Mexican Street Corn adds a beautiful pop of color and flavor to your table.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

¼ cup of mayonnaise
¼ cup of sour cream
1 medium clove of garlic finely minced
1 lime cut into wedges
½ cup of crumbled Cotija cheese
½ teaspoon of ancho or guajillo chili powder
¼ cup of chopped cilantro
4 ears of corn

Instructions:

1. Preheat the NESCO® Roaster Oven to 400F.
2. In a small bowl, combine mayonnaise, sour cream, garlic powder, and lime juice and set aside.
3. Place corn husks directly in the Roaster on the wire rack and cook until corn is soft, about 35-40 minutes.
4. When corn is soft, remove, and peel down the husks and spread each ear with the mayonnaise mixture.
5. Garnish the corn with chili powder, Cotija, and cilantro and serve immediately.

Green Chile Pork Carnitas are the perfect way to get the weekend started. Infused with tomatillos, peppers, and Mexican spices, you might want to make these on Friday and Saturday. Count on your NESCO Pressure Cooker for juicy, tender pork every time. We recommended topping with queso fresco, fresh cilantro, and a squeeze of fresh lime juice.

Your Key Ingredient:

NESCO Pressure Cooker

Ingredients:

2-3 lbs pork shoulder, cut into 6-8 pieces

2 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 large jalapeño, seeded and stem removed
1 green bell pepper, seeded and stem removed
1 poblano pepper, seeded and stem removed
1 lb tomatillos, husks removed and quartered
3 cloves garlic, peeled and minced
1 onion, quartered
1 tsp cumin
1 tsp oregano
2 cups chicken broth
2 bay leaves

1 cup of water

Toppings

Tortillas (a flour/corn hybrid works best)
Queso Fresco
Red onion, diced
Cilantro, roughly chopped

Instructions:

1. Rub pork shoulder pieces with salt and pepper then place in your NESCO® Pressure Cooker with the olive oil and brown for 2-3 minutes.
2. Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, bay leaves, and 1 cup of water.
3. Mix the ingredients and lock lid. Set to high pressure for 55 minutes.
4. Do a natural release and then release remaining pressure with a quick release after 10 minutes.
5. Remove meat from pressure cooker. Take out bay leaves and add broth with peppers to a blender and puree the mixture. This will yield a large amount of green chile sauce.
6. Shred meat with fork. Mix in desired amount of green chile sauce.
7. Serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.

1. Put chicken, water, beans, corn, tomatoes, and seasoning in NESCO® Pressure Cooker and cook for three minutes on HIGH pressure. Set regulator knob to SEAL.
2. When complete, gently stir and serve with a dollop of sour cream and sprinkle of fresh chives.

1. Place the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in the food processor.
2. Pulse to chop and blend. Serve and enjoy!

Let Creamy Deviled Eggs be the star of the show at your next get together. Made with tangy mayonnaise and zesty mustard, this recipe features the classic ingredients you know and love. Skip the stovetop and prepare up to 8 eggs at a time with your NESCO Egg Cooker. To top, sprinkle with fresh herbs or spritz with a fresh squeeze of lemon juice for an extra pop of flavor.

Your Key Ingredient:

NESCO Egg Cooker

Grocery Ingredients:

8 eggs
1/3 cup mayonnaise
1 1/2 teaspoon white vinegar
1 1/2 teaspoon yellow mustard
1/4 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika for garnish

Instructions:

1. Measure the amount of water for “hardboiled” marked on the measuring cup and pour water into the base.
2. Use the pin on the measuring cup and prick each egg before placing on the tray (reduces cracking eggshells).
3. Remove the eggs and peel the eggshells under cool running water.
4. Slice the eggs in half lengthwise, placing the yolks in a bowl, and the whites on a plate.
5. Mash the yolks using a fork into a crumble, and add mayonnaise, vinegar, mustard, salt, and pepper. Mix well
6. Evening spoon the yolk mixture into the egg whites. Sprinkle with paprika and serve.