9 ozs. cheese tortellini

1 tablespoon olive oil

2 cups broccoli flowerets

1/2 cup onion -- chopped

1 cup red bell pepper -- chopped

3 tablespoons flour

2 tablespoons olive oil

3/4 cup chicken broth

3/4 cup milk

1 teaspoon ground cumin

1/4 tsp cayenne pepper

4 cups cooked chicken -- cut up

3/4 cup Monterey Jack cheese -- shredded

1/2 cup Colby cheese -- shredded

1/2 cup tortilla chips -- crushed

Heat oven to 325. Cook and drain tortellini as directed on package. While tortellini is cooking, grease 3 quart casserole. Heat 1 tablespoon oil in a 10" skillet over medium high heat. Cook broccoli, onion and bell pepper in oil for about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet. Cook flour and 2 tablespoons oil in same skillet over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese, the tortellini and broccoli mixture. Spoon tortellini mixture into casserole. Bake uncovered 25 to 35 minutes or until bubbly.

During the last 5 minutes of baking, sprinkle with Colby cheese and tortilla chips; bake until cheese is melted.