| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic; chopped fine |
| 1 |
|
Shallot; chopped fine |
| 4 |
tb |
White wine |
| 3 |
c |
Heavy cream |
| 2 |
oz |
Chipotle chiles in adobo sauce; chopped fine |
| 6 |
oz |
Smoked Chedder cheese; diced medium |
| 1 1/2 |
lb |
Tortellini; cooked al dente, drained |
| 1 |
c |
Broccoli florets; blanched |
| 1 |
|
Red bell pepper; diced medium |
|
|
Salt and white pepper; to taste |
INSTRUCTIONS
Tortellini with Smoked Chedder Cheese and Chipotle Pepper Cream Heat the
oil in a large saucepan until hot. Add garlic, shallots, saute for 2 min.
Add wine, simmer until almost completely reduced, about 2 min. Add cream,
stir and simmer 10-15 minutes until reduced by 1/2. Add chiles and cheese
and stir until cheese melts. Add tortellini, broccoli, red pepper and salt
and pepper; mix well and serve. Serves 6-8. Michael Bowers, Internet:
mikeb@radonc.ucdmc.ucdavis.edu
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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