Jalapeño Popper Pierogies
TOTAL TIME
35
MINUTES
PREP TIME
15
MINUTES
INGREDIENTS
13
SERVINGS
6
Ingredients
- 1 box Loaded Baked Potato or your favorite variety of Mrs. T's® Pierogies
- 1 tablespoon plus 2 teaspoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/4 cup panko breadcrumbs
- 2 tablespoons butter
- 1 jalapeño, seeded and diced
- 3 tablespoons red onion, diced
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 3 green onions, thinly sliced
- 1 jalapeño, thinly sliced
- 1 jalapeño, seeded and diced
- 3 slices bacon, cooked crisp and crumbled
Directions
- Preheat oven to 400°F. Spray baking sheet lightly with nonstick cooking spray.
- Add frozen pierogies to the tray, and drizzle with 1 tablespoon olive oil, salt and pepper. Toss all together. Bake for 18 to 20 minutes until golden brown and puffed, turning halfway through baking time.
- Toss breadcrumbs and remaining olive oil together on a prepared sheet tray. Toast for 2 minutes until golden brown. Remove and cool.
- Melt butter in a medium skillet over medium-high heat. Add the jalapeño and onion and sauté until tender, about 3 minutes. Season with salt and pepper.
- Remove sautéed jalapeño and onion to a bowl. Stir in the softened cream cheese and cheddar until well mixed. Season with salt and pepper.
- Place the baked pierogies on a platter. Add a dollop of the cream cheese mixture to the top of each, sprinkle with the toasted breadcrumbs, green onions, chopped bacon and thinly sliced and diced jalapeños.
