Tortellini Tapas With Spicy Ranch Dip

Ingredients

• 2 (9 ounce) packages refrigerated cheese-filled tortellini

• 1 (24 ounce) bottle peppercorn ranch dressing, divided
• 1-2 tablespoon onion powder
• 1-2 tablespoon garlic powder
• 1/2 tablespoon crushed red pepper flakes
• 2 large eggs
• 2 cups fine dry breadcrumbs
• 3/4-1 cup mild chunky salsa
• 3/4-1 cup chpd fresh cilantro
• 2 cups vegetable oil, for frying

Garnish

• fresh cilantro stem

Directions

1. 1

   Cook tortellini according to pkg directions; drain and cool.

2. 2

   Whisk together 2 cups dressing, onion powder, garlic powder, red pepper flakes and eggs in a large bowl until blended.

3. 3

   Add tortellini, and let stand 10 minutes.

4. 4

   Drain & dredge in breadcrumbs; place on baking sheet.

5. 5

   Chill at least 1 hour.

6. 6

   Stir together remaining dressing, salsa and cilantro; chill.

7. 7

   Pour oil into a Dutch oven; heat to 375°F.

8. 8

   Fry tortellini, in batches, until golden brown.

9. 9

   Drain on paper towels.

10. 10

    Serve with dip; garnish, if desired.

11. 11

    NOTE: To make ahead, fry tortellini according to directions; drain and place on baking sheet. Keep warm in 200F oven for 2 hours.