Mexican Twisted Pierogies

Kimberly Biegacki


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 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

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.

Printable Recipe Card

About Mexican Twisted Pierogies

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

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