Mexican Twisted Pierogies

Kim Biegacki


This is what happens when your Dad comes over from 4:30 to 1:00 am to make homemade Polish pierogies and you decide to put a Mexican spin on them. This is one hearty meal and made my husband decide that he does like pierogies when they are twisted up with spicy Mexican flavors.....hmmm I'm wondering what I'll make next with all the frozen pierogies in the freezer?

★★★★★ 1 vote
4 - 6 people
10 Min
35 Min
Stove Top


12 large
pierogies, homemade w/jalapeno's, onions & potatoes
2 medium
chicken breasts, cooked & sliced
1 large
jar of salsa, medium heat
2 medium
poblanos, diced
2 medium
roasted red peppers, chopped
1/2 medium
onion, diced
1 can(s)
green chilies
1 bag(s)
cheese, mexican or sharp cheddar
sour cream
1 small
can, olives
salt and pepper
2 tsp
badia seasoning


1Saute your pierogies in butter along with the onions, green chilies and poblano peppers. Add salt and pepper to your pierogies and a your Badia seasoning.
2While your pierogies are cooking slice up two chicken breasts and saute them in some butter. Season with salt and pepper.
3Add your salsa, roasted red's and a handful of fresh chopped cilantro. Add your cooked chicken to the pan and mix together gently so not to break your pierogies.
4Add about a 1/2 cup of salsa to the bottom of a baking dish and add your mixture to the dish. Top with your cheese and sliced olives. Bake in a 350 degree oven for 15 minutes till the cheese is melted. --- If in a hurry just add your cheese to the pan and let it melt down while cooking on stove.
5Serve on plate with corn tortillas, a dollop of sour cream, a sprinkle of cheese and some fresh cilantro on top.
6Here is what we had left. Though my husband Anthony is part Polish he does not care for pierogies but he did LOVE this meal I made and even had two twisting the very traditional pierogies with Mexican flavors turned them into a meal he wants me to cook again.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Potatoes
Regional Style: American