Tortellini Tapas with Spicy Ranch Dip

Tortellini Tapas with Spicy Ranch Dip
Photo by Tina Cornett

Ingredients

  • 2 cups fine, dry breadcrumbs
  • ¼ cup chopped fresh cilantro
  • 1 (9-ounce) package refrigerated cheese-filled tortellini
  • 1 (9-ounce) package refrigerated cheese-filled tortellini
  • 2 cups vegetable oil
  • Garnish: fresh cilantro sprigs
  • 2 large eggs
  • + 9 more ingredients
    • ¾ cup mild chunky salsa
    • 2 large eggs
    • ¾ cup mild chunky salsa
    • 2 cups fine, dry breadcrumbs
    • 1 (16-ounce) bottle Ranch-style dressing with peppercorns, divided*
    • Garnish: fresh cilantro sprigs
    • ¼ cup chopped fresh cilantro
    • 2 cups vegetable oil
    • 1 (16-ounce) bottle Ranch-style dressing with peppercorns, divided*

Cook tortellini according to package directions; drain and cool. 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. Stir together remaining dressing, salsa...

View full recipe at My Recipes

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