Tortellini Tapas With Spicy Ranch Dip

Manami's Note:

Grand Prize Winner; found in Southern Living, September 1998. Have not allowed for chilling time of 1 hour.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 8

Yield: 16.0 tortell ...

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

Reviews

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I included this recipe on the buffet at a recent finger food / appetizer party. They were easy to prepare the night before and reheat on a baking sheet just before the party. The dip is the perfect creamy, but spicy compliment for these crispy on the outside, cheesy on the inside treats.