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Jalapeño Popper Tortellini Bake

Jalapeño Popper Tortellini Bake

Jalapeño Popper Tortellini Bake

with Crispy Shallot Topping

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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.

Tags:

Veggie

Allergens:

Egg

•Milk

•Hvede

•Schwefeldioxide und Sulfite

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.

Preparation Time20 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Jalapeño

7 g

Parsley

28 g

Crispy Shallots

½ cup

Cheddar Cheese, shredded

1 unit(s)

Cream Cheese

113 mL

Cream

6 g

Smoked Paprika-Garlic Blend

1 tbsp

All-Purpose Flour

Nutrition Values

Calories960 kcal

Fat48 g

Saturated Fat29 g

Carbohydrate107 g

Sugar14 g

Dietary Fiber7 g

Protein32 g

Cholesterol170 mg

Sodium820 mg

Trans Fat1 g

Potassium800 mg

Calcium400 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Colander

•8x8" Baking Dish

Cooking Steps

1

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.

2

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.

3

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.

4

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?

5

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.

6

Divide tortellini bake between plates.
Sprinkle crispy shallots and remaining parsley over top.

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