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.
4 Cheese Medley
If you’ve ever said, “More cheese, please,” you’ll love these — Parmesan, Cheddar, Romano, and Swiss cheeses with creamy whipped potatoes, packed in pasta!
Try Mrs. T’s Four Cheese Medley Pierogies sautéed in butter with onions, sauerkraut and kielbasa for a tasty traditional treat!