Real Recipes From Real Home Cooks ®

mexican twisted pierogies

(1 rating)
Recipe by
Kim Biegacki
Youngstown, OH

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

(1 rating)
yield 4 - 6 people
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For mexican twisted pierogies

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

How To Make mexican twisted pierogies

  • 1
    Saute your pierogies in butter along with the onions, green chilies and poblano peppers. Add salt & pepper. In another pan add your slices of chicken in a pan with butter & a little oil and taco seasonings.
  • 2
    Add 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.
  • 3
    Add 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.
  • 4
    Serve on plate with corn tortillas, a dollop of sour cream, a sprinkle of cheese and some fresh cilantro on top.
  • 5
    Serve up a dish of these delicious pierogies & fajitas with sour cream & olives. Add hot sauce if you must.