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

Grocery 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

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, and bay leaves.
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!

1. Remove cookwell from NESCO® 6 Qt. Roaster Oven. Cover roaster base and preheat at 350ºF.
2. Brown meat in fry pan; add onion and cook until onion is soft. Add enchilada sauce. Simmer about 10 minutes. Set aside.
3. In fry pan, heat oil and fry tortillas in oil just long enough to soften.
4. Dip in enchilada sauce. Put about 3 Tbsp filling in center, sprinkle with 2 tsp onion and overlap edges at center.
5. Wipe cookwell with vegetable oil. Place filled enchiladas side by side into cookwell.
6. Pour remaining sauce over enchiladas and sprinkle grated cheese over all.
7. Remove cover and place cookwell into roaster. Cover and bake about 30 minutes or until hot throughout. Serve with sour cream. Serves 4 to 6.

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.

This recipe was developed by three very courageous people at NESCO! Adjust to your heat level by decreasing or increasing the amount of jalapeno pepper, cayenne pepper, and chili powder.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

2 lbs ground chuck
2 lbs beef stew meat, cut into bite-size pieces
1 tsp salt
2 large onions, chopped
1 tsp pepper
4 Tbsp garlic, chopped
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
32 oz can whole tomatoes, cut
1 fresh jalapeno pepper, chopped
2 (15 oz) cans hot chili beans
64 oz can V-8® Vegetable Juice
4 (15 oz) cans tomato herb sauce
16 oz jar thick & chunky salsa
4 Tbsp chili powder
2 Tbsp cayenne pepper
1 Tbsp ground cumin
1 Tbsp brown sugar

Instructions:

1. Preheat NESCO® Roaster Oven to 400° F. Saute seasoned meat, garlic and onions with cover on. Stir to brown evenly.
2. Pour off any grease and add remaining ingredients. Turn heat to 250°F and simmer 1 to 3 hours (the longer the better).
3. Garnish with finely shredded cheddar cheese and chopped onion. Serve and enjoy! Serves 24.

Authentic-tasting lasagna doesn’t have to take hours in the kitchen. If you’re craving classic Italian flavor in half the time, this Lazy Lasagna recipe is for you. Using your NESCO 6 Qt. Roaster Oven, simply layer prepared ingredients in the cookwell, cover, and bake. Your whole family will love every bite of this steamy, cheesy entree. For vegetarian-style, just swap out ground meat for your favorite veggies.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

1 ½ pounds ground beef, lean
1/2 cup onions, chopped
1/2 cup green pepper, chopped
1 tsp basil
1 tsp oregano
1 tsp rosemary
Salt and pepper to taste
48 oz jar spaghetti sauce
2 cups water
16 oz package Mozzarella Cheese, grated
1 cup Parmesan Cheese
16 oz carton ricotta cheese
12 lasagna noodles, uncooked

Instructions:

1. In 6 Qt. NESCO® Roaster Oven, brown meat, stir often.
2. Add green pepper and onion. Cook till onions turn transparent. Remove grease.
3. Add spaghetti sauce, seasonings and water. Simmer. Pour into a separate bowl.
4. Remove cookwell from roaster. Put 1/2 cup sauce in bottom of cookwell. Layer uncooked lasagna noodles. Use three for each layer, cheeses and sauce, reserving enough cheese to top lasagna during last 10 minutes of cooking.
5. Preheat roaster to 325° F with lid on. When preheated, remove lid, place cookwell in roaster, cover and bake 45 to 60 minutes. Serves 6 to 10.

The NESCO® 6 Qt. Roaster Oven makes a wonderfully thick lasagna, however, it makes quite a lot. It freezes and reheats well. When freezing, leave final cheese layer off and add it during the last 10 minutes of cooking. Submitted by Mimi Shanahan who lives in McCook Lake, South Dakota.

Chili

Your Key Ingredient:

NESCO Roaster Oven or NESCO Slow Cooker

Grocery Ingredients:

2 lbs ground beef
1 large onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
16 oz whole tomatoes
8 oz tomato sauce
16 oz kidney beans, drained
2-4 Tbsp chili powder
1/2 tsp salt
Shredded cheese or chopped onion for garnish (optional)

Instructions:

1. Brown ground beef in skillet, drain.
2. Place beef and all remaining ingredients, except garnish, in NESCO® Roaster Oven. Stir to blend.
3. Cover and cook at 225º F for 8 to 9 hours. Ladle into bowls and garnish as desired. Serves 6 to 8.

Quick Cook: Prepare recipe as directed. Cover and cook at 325ºF for 1 hour. Stir occasionally.

Note: time and temperature will vary if using a Slow Cooker.