Tortellini Tapas With Spicy Ranch Dip

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

• Ready In: 30 mins
• Serves: 8
• Yields: 16 tortellini

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

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.