Ingredients
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1 (9 oz.) pkg. refrigerated cheese-filled tortellini
1 (16 oz.) peppercorn Ranch dressing, divided
2 large eggs
2 c. fine dry breadcrumbs
3/4 c. chunky salsa
1/4 c. chopped fresh cilantro
2 c. vegetable oil
fresh cilantro sprigs (garnish)
Preparation
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Cook tortellini according to package directions; drain and cool. Whisk together 1 cup dressing and eggs. Add tortellini and let stand 10 minutes. Drain and dredge in breadcrumbs. Place on a baking sheet. Chill 1 hour. Stir together remaining dressing, salsa and cilantro; chill. Pour oil into a Dutch oven; heat to 375\u00b0. Fry tortellini in batches until golden brown. Drain on paper towels. Serve with dip; garnish, if desired.
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