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Tortellini and Cheese Fondue Recipe

Tortellini and Cheese Fondue Recipe

Pasta and cheese: kid classic, right? Here, the great standby gets dressed up for the holidays, thanks to tricolored tortellini and this zesty fondue. You save on prep time by mixing store-bought Alfredo sauce with shredded Monterey Jack.

What you'll need

  • 2 (12-ounce) packages frozen tricolor tortellini
  • 3/4 cup chicken or vegetable broth
  • 2 (10-ounce) tubs refrigerated Alfredo sauce
  • 2 (8-ounce) bags shredded Monterey Jack cheese (4 cups); Cheddar can be substituted, according to taste
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive oil

How to make it

  1. Bring a large pot of water to a boil. Add a pinch of salt, then add the tortellini and cook according to the package directions.
  2. Meanwhile, in a fondue pot or the top of a double boiler, bring the broth to a simmer. Reduce the flame (or stovetop) to low and add the Alfredo sauce, Monterey Jack cheese, and nutmeg. Stir constantly until the cheese is melted and very hot.
  3. Drain the tortellini, toss it with the olive oil, and transfer it to a serving bowl. Using fondue forks, bamboo skewers, or long-handled forks, serve the tortellini with the warm cheese sauce. (If you don't serve it in a fondue pot, use a hot plate to keep the sauce warm.) Serves 10 to 12.

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