You are here

Celebrate Cinco de Mayo! (Triple Slow Cooker)

By Kathy Moore & Roxanne Wyss

Celebrate Cinco de Mayo! (Triple Slow Cooker)

Celebrate Cinco de Mayo with fabulous Mexican recipes like: Tex-Mex Spinach Dip, Chipotle Beef w/Fresh Tomato Salsa, Chicken con Queso from Kathy Moore and Roxanne Wyss's Triple Slow Cooker Entertaining!

 

Tex-Mex Spinach Dip

Makes about 4 cups (1 L)

This all-time favorite is so simple, yet it tastes just like the dip at the best Mexican restaurants. Serve 
with tortilla chips or fresh vegetables.

Tips

Be sure to squeeze the spinach dry before combining it with the other ingredients.

Shredded Cheddar, Cheddar-Jack, Monterey Jack or Mexican cheese blend can all be used 
in place of the 
Colby-Jack cheese.

If you prefer a thinner dip, stir in an additional 14 to 12 cup (60 to 125 mL) salsa during the last 15 minutes of cooking.

Make Ahead

Prepare dip through step 3, cover and refrigerate overnight. Cook as directed.

 

1              package (10 oz/300 g) frozen chopped spinach 1

               Nonstick baking spray

1             can (10 oz/284 mL) diced tomatoes  and green chiles, with juice 1

8 oz        cream cheese, softened and cut into 12-inch (1 cm) cubes        250 g
               

2 cups    shredded Colby-Jack cheese    500 mL

14 cup   salsa               60 mL

1.  Thaw spinach and drain well, squeezing between paper towels until dry.

2.  Spray one slow cooker stoneware with baking spray.

3. In a large bowl, combine spinach, tomatoes and chiles with juice, cream cheese, Colby-Jack and salsa. Transfer to prepared stoneware.

4. Cover and cook on High for 1 hour, stirring occasionally, until cheese is melted and dip is hot. Turn to Warm for serving

 

 

 


Chipotle Beef with 
Fresh Tomato Salsa

Makes 8 to 
10 servings

Fresh cilantro, garlic and the unmistakable flavor of chipotle season beef brisket as it simmers all day. The fresh tomato salsa provides a flavor punch. This dish is a meal in itself!

Tip

Chipotle peppers are smoked jalapeño peppers and are often found canned in adobo sauce. Use one for this recipe, then freeze the rest in an airtight container for up to 6 months. For even more convenience, separate the peppers and place in a single layer on a tray, topped with a little adobo sauce; freeze until firm, then transfer each pepper to a sealable freezer bag. You can then use just the amount you need for each recipe.

Make Ahead

Prepare through step 1, cover and refrigerate overnight. Cook as directed.

 

1             onion, thinly sliced      1

2- to        beef brisket, well trimmed    1 to 
212-lb        1.25 kg

1             chipotle pepper in adobo sauce, chopped (see tip) 1

1 tbsp     dry minced (granulated) garlic        15 mL

12 tsp     ground cumin    2 mL

12 tsp     salt  2 mL

12 cup    tomato juice      125 mL

14 cup   minced fresh cilantro 60 mL

               Tomato Salsa

               Flour tortillas, warmed

1.       Arrange onion slices in bottom of one slow cooker stoneware, overlapping as necessary. Cut brisket in half and place on top of onions. Sprinkle with chipotle pepper, garlic, cumin and salt. Pour tomato juice over top.

2.       Cover and cook on Low for 9 to 11 hours or on High for 412 to 512 hours, until beef is very tender.

3.       Using a slotted spoon, transfer beef and onions to a tray. Pour liquid into a deep bowl. Using two forks, shred beef. Return beef and onions to stoneware. Skim fat from liquid and pour over beef mixture. Sprinkle with cilantro. Turn to Warm for serving.

4.  To serve, spoon beef mixture and salsa into center of each warm tortilla, then fold tortilla over filling.

 

 

Chicken con Queso

Makes 6 servings

Every Mexican buffet should include this fantastic chicken dish. Set out bowls of all of your favorite Mexican toppings — salsa, guacamole, sour cream, diced tomatoes and/or additional shredded cheese.

Tips

The chicken con queso mixture is also very good on crisp tortilla chips and makes a terrific ready-made topping for nachos or filling for quesadillas or tostadas.

Adjust the amount of liquid you add back to the chicken mixture at the end of step 3 based on how thick you like the sauce.

Slow-cooking boneless skinless chicken breasts works well, but be careful not to overcook them. If you try to extend the cooking time, they will become dry.

 

112 lbs   boneless skinless chicken breasts               750 g

1              jalapeño pepper, seeded and diced       1

1             clove garlic, minced   1

12 tsp     ground cumin    2 mL

14 tsp     salt  1 mL

14 tsp     freshly ground black pepper    1 mL

1 cup       reduced-sodium ready-to-use chicken broth 250 mL


1              can (4 oz/127 mL) chopped mild green chiles 1

1 cup       shredded Monterey Jack cheese 250 mL

2 tbsp      minced fresh cilantro 30 mL

12 cup    salsa               125 mL

14 cup    sour cream      60 mL

               Flour tortillas, warmed

1.       Place chicken in one slow cooker stoneware. Sprinkle with jalapeño, garlic, cumin, salt and pepper. Pour broth over top.

2.       Cover and cook on Low for 5 to 6 hours or on High for 212 to 3 hours, until chicken is no longer pink inside and a meat thermometer inserted in the thickest part registers 165°F (74°C).

3.       Using tongs, transfer chicken to a tray. Pour liquid into a deep bowl. Using two forks, shred chicken. Return chicken to stoneware and stir in green chiles, cheese, cilantro, salsa and sour cream. Skim fat from liquid. Measure out 12 cup (125 mL) liquid and pour into stoneware (discard excess liquid).

4.  Cover and cook on Low for 30 minutes or until heated through. Turn to Warm for serving.

5.  To serve, spoon chicken mixture into center of each warm tortilla, then fold tortilla over filling.