Three Cheese Tortellini Mac with Fire Roasted Poblanos

ingredients

Preheat an oven to broiler. Once hot, place the poblano pepper under the boiler for 3 to 4 minutes on each side to roast. Once all sides of the pepper have been evenly roasted and are blistered, remove and cover the whole pepper with a piece of foil to allow to steam off the skin. After 10 minutes remove from the foil and scrape off the charred skin with a spoon, cut open and scrape out the seeds. Chop the pepper into small pieces and set aside.
Reduce the oven to 400 degrees Fahrenheit and spray the bottom of a medium sized ceramic baking pan.
In a medium sized sauce pot, warm the cream to slight simmer and whisk in the cheese (keeping about 1/4 cup aside to top for a golden cheesy crust). Turn off the heat and whisk in the egg and sour cream, and season with salt and pepper.
Fold in the Perfect Pasta Cheese Tortellini and diced peppers. Spoon into the ceramic baking dish and top with cheese.
Bake for 20 to 25 minutes to get a nice even golden brown color all over.
Remove from the oven, let cool for 3 minutes, and serve.