- 9 ounces cheese filled tortellini
- 1 (15 oz.) can Stokes Green Chile Sauce with Chicken
- 1 tablespoon fresh cilantro, chopped
- 1 cup Monterey Jack cheese, shredded
- In a large pot of salted water boil tortellini until al dente. Drain well.
- In a 1 1/2 quart sauce pan, heat the Stokes Green Chile Sauce with Chicken.
- Place tortellini on a serving platter, pour on the sauce, top with grated cheese and garnish with fresh cilantro.