Cheesy, Tortellini Tapas and Spicy Ranch Dip
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 large eggs
- 1/4 cup chopped fresh cilantro
- 2 cups peanut oil for frying
- 3/4 cup buffalo wing sauce
- 1 (9-ounce) package of refrigerated cheese tortellin
- 2 cups of homemade buttermilk ranch dressing divided*
- 1 tablespoon of cracked black pepper divided*
- 2 cups dry breadcrumbs i used garlic herb bread crumbs from progresso but any flavor or type will do.
- Carbohydrate 86.8784780008792 g
- Cholesterol 846 mg
- Fat 458.642408550576 g
- Fiber 6.38612000732745 g
- Protein 41.7120620005103 g
- Saturated Fat 80.6573416930296 g
- Serving Size 1 1 recipe (943g)
- Sodium 5592.15240001102 mg
- Sugar 80.4923579935518 g
- Trans Fat 25.8576134270179 g
- Calories 4576 calories
Prepare tortellini according toe package directions.Drain and allow the tortellini to cool.In a medium bowl, whisk together 1 cup of ranch dressing with the 2 eggs and 3 teaspoons of cracked black pepper. Whisk until well blended.Add the tortellini and allow to soak in the dressing for 10 minutes or so.Drain the excess dressing and dredge the pieces of tortellini in the breadcrumbs.Place the coated tortellini on a large covered or greased baking pan.Put the pan in the refrigerator and allow them to chill for at least 1 hour.Mix the rest of the ranch dressing, buffalo wing sauce, 3 teaspoons of cracked black pepper and the cilantro together and chill for 1 hour.Pour the peanut oil into a pan on the stove or a dutch oven. Heat to 375 degrees. Fry the tortellini in small batches until it is golden. Drain well on paper towels.Serve with the awesome chilled dip.
