| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Chicken |
8 |
Servings |
INGREDIENTS
| 9 |
oz |
Cheese tortellini |
| 1 |
tb |
Olive oil |
| 2 |
c |
Broccoli flowerets |
| 1/2 |
c |
Onion; chopped |
| 1 |
c |
Red bell pepper; chopped |
| 3 |
tb |
Flour |
| 2 |
tb |
Olive oil |
| 3/4 |
c |
Chicken broth |
| 3/4 |
c |
Milk |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne pepper |
| 4 |
c |
Cooked chicken; cut up |
| 3/4 |
c |
Monterey Jack cheese; shredded |
| 1/2 |
c |
Colby cheese; shredded |
| 1/2 |
c |
Tortilla chips; crushed |
INSTRUCTIONS
Heat oven to 325. Cook and drain tortellini as directed on package. While
tortellini is cooking, grease 3 quart casserole. Heat 1 tablespoon oil in
a 10" skillet over medium high heat. Cook broccoli, onion and bell pepper
in oil for about 3 minutes, stirring frequently, until crisp-tender. Remove
broccoli mixture from skillet. Cook flour and 2 tablespoons oil in same
skillet over low heat, stirring constantly, until smooth. Stir in milk,
broth and cumin. Heat to boiling over medium heat, stirring constantly;
remove from heat. Stir in chicken, Monterey Jack cheese, the tortellini and
broccoli mixture. Spoon tortellini mixture into casserole. Bake uncovered
25 to 35 minutes or until bubbly. During the last 5 minutes of baking,
sprinkle with Colby cheese and tortilla chips; bake until cheese is melted.
Recipe By : Laura Hunter, Eat-L
Posted to EAT-L Digest 12 November 96
Date: Wed, 13 Nov 1996 07:14:14 -0500
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
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