SOUTHWEST TORTELLINI CHOWDER
Tortellini with a southwestern flair. I found this tasty recipe a few years back in a Pillsbury Bake-off cookbook.
Provided by SharleneW
Categories Chowders
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan combine broth, salsa and orange peel.
- Bring to a boil then reduce to low and simmer 3 minutes.
- Stir in tortellini and vegetables.
- Raise heat and cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are ender.
- Stir in milk and salt to taste.
- Heat a few more minutes until nice and hot, but do not boil.
- Serve garnished with fresh cilantro.
- Note: If you use frozen tortellini, add before the vegetables and cook for 4 to 5 minutes before you add vegetables and then cook until vegetables are done.
SOUTHWEST TORTELLINI CASSEROLE
Make and share this Southwest Tortellini Casserole recipe from Food.com.
Provided by Parsley
Categories Kid Friendly
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish.
- In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish.
- In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish.
- Evenly sprinkle with cheese, then olives, then green onions, then the cilantro.
- Cover with foil and bake at 350 for 30 minutes.
- Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned.
- Let stand 10 minutes before serving.
- Garnish with cilantro.
Nutrition Facts : Calories 687.9, Fat 35.2, SaturatedFat 20.2, Cholesterol 112.5, Sodium 1201.9, Carbohydrate 62.4, Fiber 10.7, Sugar 6, Protein 33.7
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