Tortellini with jalapeno cream sauce

MAKES 2 SERVINGS

1 tablespoon butter

1 jalapeno chile, cored, seeded and minced (see Note)

1 tablespoon flour

1 cup milk, heated

¾ cup half-and-half, heated

½ cup taco-flavored shredded Mexican cheese (or taco-flavored shredded Cheddar cheese)

¼ teaspoon crushed dried oregano

¼ teaspoon salt or to taste

¼ teaspoon pepper or to taste

¼ cup chopped scallions, green parts only

Salt

Water

1 (9-ounce) package refrigerated cheese-filled tortellini, preferably spinach tortellini

Butter

½ cup bread cubes in ½-inch dice

To make jalapeno cream sauce, melt the butter in a medium saucepan. Add the chile and cook over medium-high heat for 1 minute or until chile is tender. Stir in flour. Gradually stir in milk. Gradually stir in half-and-half.

Cook over low-medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add the cheese, half at a time, stirring constantly. Stir in the oregano, salt, pepper and scallions. Keep warm over the lowest heat or cover and set aside off the heat while making the tortellini.

To make the tortellini, bring a large pot of salted water to a boil. Add tortellini and cook until tender, about 8 to 12 minutes, depending on the brand. The tortellini will be plump and float. Drain well. Return the tortellini to the pot. Stir in the jalapeno cream sauce. Spoon the mixture into a generously buttered 2-quart baking dish. Sprinkle on the bread cubes.

Bake in a preheated 350-degree oven for 20 minutes or until the sauce is bubbly. Serve hot.

Note: If the jalapeno chile is mild-tasting, add about Æ teaspoon crushed red pepper flakes to the sauce with the oregano and other seasonings.

Nutrition facts per serving: 879 calories, 39 g fat, 22 g saturated fat, 165 mg cholesterol, 92 g carbohydrates, 36 g protein, 1445 mg sodium, 5 g fiber