Articles & Recipes

Cinco de Mayo Recipes

April 30, 2013

Celebrate Cinco de Mayo with: Tex-Mex Spinach Dip, Chipotle Beef w/Fresh Tomato Salsa, Chicken con Queso ~ from Triple Slow Cooker Entertaining by Kathy Moore & Roxanne Wyss


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.


  • 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 1⁄4 to 1⁄2 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 1
 and green chiles, with juice
  • 8 oz cream cheese, softened and cut into 250 g
 1⁄2-inch (1 cm) cubes
  • 2 cups shredded Colby-Jack cheese 500 mL
  • 1⁄4 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!


  • 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 
21⁄2-lb 1.25 kg
  • 1 chipotle pepper in adobo sauce, chopped (see tip) 1
  • 1 tbsp dry minced (granulated) garlic 15 mL
  • 1⁄2 tsp ground cumin 2 mL
  • 1⁄2 tsp salt 2 mL
  • 1⁄2 cup tomato juice 125 mL
  • 1⁄4 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 41⁄2 to 51⁄2 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.


  • 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.


  • 11⁄2 lbs boneless skinless chicken breasts 750 g
  • 1 jalapeño pepper, seeded and diced 1
  • 1 clove garlic, minced 1
  • 1⁄2 tsp ground cumin 2 mL
  • 1⁄4 tsp salt 1 mL
  • 1⁄4 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
  • 1⁄2 cup salsa 125 mL
  • 1⁄4 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 21⁄2 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 1⁄2 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.


Have a wonderful celebration!


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