Tuesday, May 4, 2010

Mexican-Style Skillet Tortellini

Here's my last recipe for Cinco de Mayo/Shavout (stop the yaying, ok?).   Not sure where the original recipe is from because my copy is a photo-copy, with any clues such as chapter title or magazine name cut off.

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 wimps have the option to omit it or use one half of one.

And remember my admonition regarding cilantro -- I'd rather you leave it out than let you use green tissue paper. 

Mexican-Style Skillet Tortellini
Serves 4

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.

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