Jalapeño Popper Tortellini Bake
with Crispy Shallot Topping
Get ready for the poppin' flavours you love in a Jalapeño mac and cheese, but reimagined in a dreamy tortellini bake that is full of ooey gooey goodness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Jalapeño
7 g
Parsley
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Cream Cheese
(Contains Milk)
113 mL
Cream
(Contains Milk)
6 g
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/2-inch pieces.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Peel, then cut onion into 1/2-inch pieces.
- Finely chop parsley.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers, jalapeños and onions. Cook, stirring often, until tender-crisp, 3-4 min.
- Sprinkle flour and Smoked-Paprika Garlic Blend over the veggies (from step 2). Cook, stirring occasionally, until coated, 1-2 min.
- Add cream, cream cheese and half the parsley. Cook, stirring often, until cream cheese melts and sauce thickens, 1-2 min.
- Remove from heat.
- Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return tortellini to the same pot, off heat.
Should more pasta water be reserved?
- Add reserved pasta water (from step 4), sauce and veggies to the pot with tortellini. Stir to combine.
- Transfer tortellini and veggie mixture to a lightly-oiled 8x8-inch baking dish. (NOTE: Use a 9x13-inch baking dish for 4 ppl.) Sprinkle cheese over top, then broil in the middle of the oven, until cheese melts, 3-4 min.
- Divide tortellini bake between plates.
- Sprinkle crispy shallots and remaining parsley over top.
