Tex Mex Baked Pierogies Recipes

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BACON PIEROGI BAKE



Bacon Pierogi Bake image

Pierogi baked in a creamy sauce, then topped with cheese, bacon and green onions.

Provided by Danelle

Categories     Main Dishes

Time 35m

Number Of Ingredients 9

1 (16 oz.) package frozen potato and cheddar pierogies
4 slices bacon, chopped
2 cloves garlic, minced
1 (8 oz.) package cream cheese, softened and cubed
1/2 cup chicken broth
Salt and pepper to taste
1 cup cheddar cheese
2-3 green onions, chopped
1/4 cup chopped seeded plum tomato (optional)

Steps:

  • Preheat oven to 400 degrees. Arrange the pierogies in a lightly greased, 9x9 inch baking dish.
  • In a medium skillet, cook the bacon until crispy. Remove to a paper towel lined plate.
  • Add garlic to drippings in pan and cook for 30 seconds. Add cream cheese to pan and cook until cream cheese begins to melt, stirring frequently.
  • Gradually whisk in the chicken broth until smooth. Season sauce with salt and pepper to taste.
  • Pour the cream cheese mixture evenly over pierogies. Bake for 15 minutes or until bubbly and heated through.
  • Remove from oven and top with cheese. Bake for an additional 5 minutes or until cheese is melted.
  • Top with cooked bacon, green onions and tomato before serving.

Nutrition Facts : Calories 257 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 559 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

TEX-MEX PIEROGIES



Tex-Mex Pierogies image

Ready, Set, Cook! Special Edition Contest Entry: We had turkey tacos at the house one night with leftover filling. The next night was Polish night when it hit me. Mexico meets Poland. Who knew it was a perfect union?! Seriously, try these. They are so easy and SO GOOD! This includes our favorite dough recipe, but you can easily use pre-made pie dough and even wonton wrappers! There is also a dipping sauce recipe here that takes literally 1 minute to make and was surprisingly amazing! Hope you enjoy. =]

Provided by ssnaftel

Categories     Potato

Time 1h

Yield 20-24 pierogies, 6-8 serving(s)

Number Of Ingredients 22

2 cups flour
1 egg (beaten)
1/2 teaspoon salt
1/4 cup butter (cold and cubed)
1/2 cup sour cream
1 lb ground turkey
1/2 cup finely diced onion
2 minced garlic cloves
1/4 cup corn kernel (frozen or canned)
3 chipotle peppers, minced (you can take the seeds out if you wish)
2 tablespoons of the adobo sauce
1/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne
1 cup chicken stock
2 cups Simply Potatoes Traditional Mashed Potatoes
1/2 cup colby-monterey jack cheese
2 -3 tablespoons melted butter
1 cup sour cream
3 tablespoons taco seasoning
1 tablespoon chopped green onion

Steps:

  • First make the dough:.
  • In a food processor, pulse the flower and salt together to break up any lumps there may be.
  • Add in the beaten egg and pulse 2 or 3 times.
  • Add the sour cream and butter and pulse until it looks like wet sand (about 5 or 6 times). It is important not to over mix into a lumpy ball.
  • Pour the sand on to your working counter or plate and bring it together into the shape of a ball. Try to handle it as little as possible.
  • Wrap it in plastic wrap and put it in the fridge while you make your filling. (20 min or more).
  • Filling:.
  • Place your ground turkey into a HOT pan. Try to get most of the surface area covered. Let sit for a minute to brown and then start breaking apart the meat.
  • Add the chopped onions and stir. Sprinkle in the salt, paprika, cumin, and cayenne.
  • Once the onions have softened add the corn and chipotle peppers and stir.
  • Add the garlic and stir until fragrant. (about 1 minute).
  • Add the Adobo Sauce and stir.
  • Add 1/4 cup of the chicken stock and stir until almost all the liquid has been absorbed.
  • Add 1/4 cup of the chicken stock again. Stir until almost all the liquid has been absorbed.
  • Now add the rest (1/2 cup) of the chicken stock and stir until most of the liquid has cooked out and you're left with a thick "taco" filling.
  • Remove from pan and let cool.
  • In a separate bowl, mix the Simply Potatoes Mashed Potatoes and the cheese together. Set aside.
  • Assemble:.
  • Take the dough out. You can use a rolling pin, but I didn't own one so I used a plate. Make 1" balls out of the dough and dust with flower. Roll or flatten them out to make about 3-4 inch rounds.
  • In the middle of the round, put a spoon full of your potato mixture followed by a spoonful of your taco filling.
  • Fold in half. A good trick is to gently shake up and down by the edges of the dough (like shaking water out of pasta in a colander) and press together at the top. Otherwise this could get super messy. make sure the edges are sealed tightly. You could use an egg wash here, but plain water worked fine for us.
  • Lay on a sheet pan that has been dusted with flour.
  • In a pot of boiling and salted water, drop 6-8 Pirogies at a time. cook for 8-10 minutes. They should be floating at the top when they are done.
  • Pull them out and let cool slightly.
  • Brush with melted butter on one side.
  • In a hot skillet, put pirogies butter side down to crisp up.
  • Butter the tops (since we only buttered one side).
  • Flip when brown and crisp up the other side.
  • For the Dipping Sauce.
  • In a bowl, mix up the sour cream, chopped green onion, and taco seasoning. THAT'S IT!
  • Serve on a platter with dipping sauce and sprinkle with more green onion for garnish. GREAT party food. Filling enough to be a meal.

Nutrition Facts : Calories 561.5, Fat 33.4, SaturatedFat 17.7, Cholesterol 153.2, Sodium 710.9, Carbohydrate 40.6, Fiber 2.1, Sugar 3.8, Protein 25.6

SAUSAGE AND PIEROGI CASSEROLE



Sausage and Pierogi Casserole image

This easy sausage & pierogi casserole is loaded with sausage, onions and frozen pierogis. It's covered with a creamy cheese sauce, and then baked to perfection.

Provided by Nina

Categories     Savoury

Time 50m

Number Of Ingredients 9

20 frozen pierogies
1 tbsp olive oil
1/2 large onion (chopped)
1/2 bell pepper (chopped)
1 cup mushrooms (sliced)
3 mild or hot Italian sausages
10 oz cream of mushroom soup
1/4 cup whole milk
1 1/2 cups cheddar cheese (grated)

Steps:

  • Preheat oven to 350°F.
  • Place frozen pierogis in one layer at the bottom of a 9x13 inch baking dish.
  • Heat oil in a frying pan over medium heat. Add onion, pepper and mushrooms to the pan and saute. Place vegetables over frozen pierogies.
  • Using the same frying pan, cook sausages that have been removed from their casings, breaking them down while cooking. Layer sausage in casserole dish.
  • Measure out milk into a measuring cup. Add the can of mushroom soup to the milk and whisk to combine. spread over top of the casserole ingredients. Top with cheddar cheese.
  • Bake in preheated oven for 35 minutes. Leftovers will keep for 3 days.

Nutrition Facts : ServingSize 6 g, Calories 553 kcal, Carbohydrate 41 g, Protein 24 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 76 mg, Sodium 1284 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 16 g

OUR TRADITIONAL PIEROGIES



Our Traditional Pierogies image

We have these pierogies every year for Christmas and even though it might sound strange it is one of our family's favorites. You don't even have to wait for Christmas! Just a note.. We usually make 2 casserole dishes full and it is enough for almost 40 people.

Provided by Darlene28

Categories     For Large Groups

Time 1h15m

Yield 1-2 casseroles, 20-40 serving(s)

Number Of Ingredients 5

1 kg pierogi (your favorite kind)
1 liter whipping cream (liquid)
6 tablespoons butter or 6 tablespoons margarine
1 medium onion, chopped
salt and pepper

Steps:

  • Preheat oven to 350°F
  • Lightly grease one large or two small baking dishes.
  • Boil the pierogies in batches until mostly cooked but not completely cooked.
  • Place one layer in the baking dish with half the onions and dot with 3 tbsps. marg. or butter.
  • Repeat layers, sprinkling with salt and pepper.
  • Fill the baking dish not quite to the top with the whipping cream and place on a baking sheet as this helps prevent leaking onto the bottom of the oven.
  • Cover and bake for 30 to 45 minutes or until pierogies are fork tender.

Nutrition Facts : Calories 206.7, Fat 22.1, SaturatedFat 13.8, Cholesterol 78.2, Sodium 43.9, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 1.1

SPICY BAKED PIEROGIES



Spicy Baked Pierogies image

Make and share this Spicy Baked Pierogies recipe from Food.com.

Provided by jellygirl

Categories     < 30 Mins

Time 25m

Yield 8 , 1 serving(s)

Number Of Ingredients 4

1/4 cup olive oil or 1/4 cup canola oil
4 tablespoons Frank's red hot sauce
1 tablespoon Lawry's Seasoned Salt
1 (16 ounce) box frozen pierogies (I prefer Mrs. T's potato and 4 Cheese Blend)

Steps:

  • Preheat oven to 400*.
  • Grease a 9 x 13 cookie sheet.
  • Mix the first 3 ingredients well, add the frozen Pierogies and toss to evenly coat.
  • Place the all Pierogies in single layer on baking sheet, (All facing up the same direction, makes it easier to know which ones you flipped after the first 10 minutes cooking).
  • -Bake 20 minutes, flipping over half way through.
  • Serve immediately with a side of sour cream for dipping.

Nutrition Facts : Calories 483.6, Fat 54.2, SaturatedFat 7.5, Sodium 1491.7, Carbohydrate 1, Fiber 0.2, Sugar 0.7, Protein 0.3

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