Tortellini Tapas With Spicy Ranch Dip |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Grand Prize Winner; found in Southern Living, September 1998. Have not allowed for chilling time of 1 hour. 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 |
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.
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