Pierogi Quesadilla Recipes

CHEESY PIEROGY QUESADILLAS

Steps:

• In a large non-stick skillet, add olive oil and heat to medium; add pierogies and sprinkle with ground pepper. Sauté for 8 minutes on one side then flip pierogies.After 4 minutes, carefully place a small handful of shredded cheese on top of half of the pierogies and then stack the remaining pierogies on top of the cheese to make a quesadilla (fully cooked side down).Carefully flip the quesadillas again, cook for an additional 4 minutes and remove from heat.Sprinkle with chopped cilantro and serve with salsa and sour cream for dipping.

PIEROGI QUESADILLA

Steps:

• Heat oil in skillet on medium high heat.
• Peel and slice potato into 1/8 inch slices.
• Mix basil, salt and pepper with pototo slices.
• Cook potatoes in skillet until they start to soften (do not burn or fry them).
• Remove pototoes from the skillet and place the tortilla in the hot oil.
• Mix cheeses together and evenly distribute over the entire tortilla.
• Place potatoes, crushed red peppers and italian dressing on one half of the tortilla.
• When the cheese has started to melt, fold the cheese only half on top of the half with the toppings.
• Cook until both sides are a light golden brown (flip as needed).
• Place on a plate, cut into quarters and garnish with salsa, sour cream and guacamole.
• Enjoy!

PIEROGI (POLISH DUMPLINGS)

Steps:

• To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.