Best Tortellini Southwest Recipes

SOUTHWEST TORTELLINI CHOWDER

Steps:

• In a large saucepan combine broth, salsa and orange peel.
• Bring to a boil then reduce to low and simmer 3 minutes.
• Stir in tortellini and vegetables.
• Raise heat and cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are ender.
• Stir in milk and salt to taste.
• Heat a few more minutes until nice and hot, but do not boil.
• Serve garnished with fresh cilantro.
• Note: If you use frozen tortellini, add before the vegetables and cook for 4 to 5 minutes before you add vegetables and then cook until vegetables are done.

SOUTHWEST TORTELLINI SALAD WITH CREAMY SALSA DRESSING RECIPE - (4.4/5)

Steps:

• Creamy Salsa Dressing: Add all of the Creamy Salsa Dressing ingredients to a blender or food processor and "chop" then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time, to reach desired consistency. Tortellini Salad: Add tortellini, corn, bell pepper, tomatoes, black beans and red onion to a large bowl. Toss to combine with enough Creamy Salsa Dressing to coat (about 2/3 of dressing) and reserve remaining dressing. Chill tossed salad (covered) and reserved dressing separately in the refrigerator for 2 hours (time permitting.). (Tortellini will soak up much of the dressing as it chills). When ready to serve, toss salad with avocado, bacon, sunflower seeds and cheese and desired amount of remaining dressing so its nice and creamy. Taste and add season with salt and pepper if desired. Enjoy! NOTES *I love the tortellini in the refrigerated section of Costco **May want to increase sugar if using Greek yogurt

SOUTHWEST TORTELLINI PASTA SALAD WITH CREAMY SALSA DRESSING

Steps:

• Add all of the Creamy Salsa Dressing ingredients to a blender or food processor and "chop" then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time, to reach desired consistency.
• Cook Tortellini in generously salted water just until al dente according to package directions (do NOT overcook - we don't want soggy tortellini). Rinse tortellini in cool water and add to a large serving bowl. Add. corn, bell pepper, tomatoes, black beans, red onion and half of the dressing. Gently toss. Cover and chill in the refrigerator for at least one hour.
• When ready to serve, add avocado, bacon, cheese and the desired amount of dressing to the salad (you may not use all it) and gently toss to combine. Add additional dressing if needed so its nice and creamy. Taste and season with salt and pepper and hot sauce if desired.

SOUTHWEST TORTELLINI CHOWDER

Steps:

• In a large saucepan combine broth, water, salsa and tomatoes.
• Bring to a boil, then reduce to low and simmer.
• Meanwhile, saute onions and green pepper until tender. About 3-4 minutes.
• Add onions, green pepper, pinto beans, corn, tortellini and cumin to saucepan.
• Simmer on low for 30 minutes.
• Add half and half.
• Heat a few more minutes. Do not boil.
• Garnish with cilantro.

SOUTHWEST TORTELLINI CHOWDER

Steps:

• In Dutch oven or large saucepan, combine broth, salsa and orange peel. Bring to a boil. Reduce heat to low simmer 3 minutes.Stir in tortellini and vegetables cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are tender. Stir in milk and salt cook 1 to 2 minutes or just until thoroughly heated, stirring occasionally. DO NOT BOIL. Top each serving of chowder with cilantro. Serve immediately.*TIP: One 16-oz. pkg. frozen tortellini can be substituted for refrigerated tortellini. Add frozen tortellini to simmered broth mixtures cook 4 minutes. Add vegetables: cook an additional 6 to 8 minutes or until tortellini and vegetables are tender.Nutrition Per Serving (1 1/2-cup): Calories 400 Protein 20g Carbohydrate 52g Fat 12g Sodium 1750mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TORTELLINI SOUTHWEST

Steps:

• In a large pot of salted water boil tortellini until al dente. Drain well.
• In a 1-1/2 quart saucepan combine sauce, green chilies, cilantro and cumin. Simmer over medium-low heat for 5 minutes.
• Place tortellini on a serving platter and pour tomato sauce mixture evenly over pasta. Sprinkle cheese over sauce and serve.

SOUTHWEST TORTELLINI SALAD WITH CREAMY SALSA DRESSING

Steps:

• Creamy Salsa Dressing: Add all of the Creamy Salsa Dressing ingredients to a blender or food processor and "chop" then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time, to reach desired consistency.
• Tortellini Salad: Add tortellini, corn, bell pepper, tomatoes, black beans and red onion to a large bowl. Toss to combine with enough Creamy Salsa Dressing to coat (about 2/3 of dressing) and reserve remaining dressing. Chill tossed salad (covered) and reserved dressing separately in the refrigerator for 2 hours (time permitting.). (Tortellini will soak up much of the dressing as it chills).
• When ready to serve, toss salad with avocado, bacon, sunflower seeds and cheese and desired amount of remaining dressing so its nice and creamy. Taste and add season with salt and pepper if desired. Enjoy!