Southwestern Tortellini

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  • 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


  1. In a large pot of salted water boil tortellini until al dente. Drain well.
  2. In a 1 1/2 quart sauce pan, heat the Stokes Green Chile Sauce with Chicken.
  3. Place tortellini on a serving platter, pour on the sauce, top with grated cheese and garnish with fresh cilantro.

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