Categories: Appetizers- snacks

Ingredients

• 1 (9oz) pkg. refrigerated cheese-filled tortellini
• 1 (16oz.) bottle Ranch-style dressing with peppercorns, divided
• 2 large eggs
• 2 cups fine, dry breadcrumbs
• 3/4 cup mild chunky salsa
• 1/4 cup chopped fresh cilantro
• 2 cups vegetable oil
• Garnish: fresh cilantro sprigs

Directions

1. Cook tortellini according to package directions; drain and cool.

2. Whisk together 1 cup dressing and eggs in a large bowl until blended. Add tortellini, and let stand 10 minutes. Drain and dredge in breadcrumbs; place on a baking sheet. Chill at least 1 hour.

3. Stir together remaining dressing, salsa and cilantro; chill.

4. Pour oil into a Dutch oven; heat to 375 degrees. Fry tortellini, in batches, until golden brown. Drain on paper towels. Serve with dip; garnish, if desired.

5. 1 (16oz.) bottle Ranch-style dressing plus 1/2 tsp. cracked black pepper may be substituted.

6. Note: To make ahead, fry tortellini according to directions; drain and place on a baking sheet. keep warm in a 200 degree oven for 2 hours.

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