Tortellini Tapas With Spicy Ranch Dip

• 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

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 375u0b0F.
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.

tortellini, peppercorn ranch dressing, onion powder, garlic, red pepper, eggs, breadcrumbs, chunky salsa, chpd fresh cilantro, vegetable oil, cilantro stem

Taken from www.food.com/recipe/tortellini-tapas-with-spicy-ranch-dip-155737 (may not work)