Tortellini Tapas With Spicy Ranch Dip - cooking recipe

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

Preparation

Cook tortellini according to pkg directions; drain and cool.
Whisk together 2 cups dressing, onion powder, garlic powder, red pepper flakes and eggs in a large bowl until blended.
Add tortellini, and let stand 10 minutes.
Drain & dredge in breadcrumbs; place on baking sheet.
Chill at least 1 hour.
Stir together remaining dressing, salsa and cilantro; chill.
Pour oil into a Dutch oven; heat to 375\u00b0F.
Fry tortellini, in batches, until golden brown.
Drain on paper towels.
Serve with dip; garnish, if desired.
NOTE: To make ahead, fry tortellini according to directions; drain and place on baking sheet. Keep warm in 200F oven for 2 hours.