Tortellini Tapas With Spicy Ranch Dip Recipes

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TORTELLINI TAPAS WITH SPICY RANCH DIP



Tortellini Tapas With Spicy Ranch Dip image

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

Provided by Manami

Categories     One Dish Meal

Time 30m

Yield 16 tortellini, 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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°F.
  • 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.

Nutrition Facts : Calories 816.5, Fat 61.9, SaturatedFat 10.1, Cholesterol 79.7, Sodium 581.8, Carbohydrate 52.6, Fiber 3, Sugar 3.8, Protein 14.5

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