I think it is called "Mexican Style" because there's a chile and cheese as a couple of the ingredients. Tortellini, definitely NOT Mexican.
The original uses vermicelli noodles, broken into smaller pieces, then sauteed uncooked in a tablespoon of olive oil, in case you prefer to use it instead of the more expensive tortellini. Vermicelli isn't Mexican either, but I bet you knew that.
Chipotle chile is pretty spicy if you are not used to the heat, so you
And remember my admonition regarding cilantro -- I'd rather you leave it out than let you use green tissue paper.
Mexican-Style Skillet Tortellini
2 pkgs. (12-16 ozs. each) cheese tortellini
1 Tbs. olive oil
1 medium onion, finely chopped
2 tsp. minced garlic (bottled is fine)
1/2 tsp. cumin
1 (14.5 oz. can) petit diced tomatoes, undrained
1 cup vegetable or parve "chicken" broth
1 chipotle chile in adobo sauce, chopped fine
Pepper to taste
1/2 cup shredded cheddar or Monerey Jack cheese
1/4 cup chopped fresh cilantro
Boil tortellini in salted water for 5 minutes (will not be completely cooked), then drain completely.
While tortellini cooks, heat the olive oil in a large skillet over medium-high heat. Add onion, and cook, stirring constantly about 5 minutes or until softened. Stir in garlic and cumin; cook 30 seconds, then stir in the tomatoes with their juice, the broth and the chipotle chile.
Bring to a boil, then add the drained tortellini. Reduce heat to low, cover and cook, stirring occasionally until the tortellini is tender, about 8-10 minutes. Add pepper to taste.
Divide tortellini mixture among 4 pasta bowls or plates. Sprinkle with shredded cheese and top with a little of the chopped cilantro.