ingredients

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  • 1 package Perfect Pasta Cheese Tortellini
  • 1 Poblano Pepper
  • 2 cups Heavy Cream
  • 1 lb. Shredded Sharp Cheddar Cheese
  • 1 cup Sour Cream
  • 1 Egg
  • Salt and Pepper to Taste

directions

  • 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.

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