When you think about it, a heaping plate of perogy nachos is really just a natural evolution of the humble perogy.
And while we’re here, has anyone concluded what is the proper spelling of this potato-filled dumpling? Pierogi? Pirogi? Piroghi? Perogie? Pyrogy? Perogi? I digress…
The key to a successful perogy nacho is crispiness. For this experiment, I’ve opted for a healthier version and I’ve baked the perogies (because “healthy” is first and foremost on the mind of anyone contemplating a plateful of perogy nachos, for sure). Baking this way produced a successfully crispy perogy that was slightly chewy as well. Warning: the chewiness may be a bit too unorthodox for true perogy traditionalists.
For (blow your mind) more crispiness, try deep-frying day old leftover perogies and I guess, put whatever new year’s resolution diet you may be on, on-hold for the day. If this intrigues you, see the alternate directions below.
PREP TIME: COOK TIME: TOTAL TIME: 30 min YIELD:
- 1 package of your favourite frozen perogies (cheddar variety recommended)
- 1 tsp canola oil
- 3-4 green onions, sliced
- 200-250 g bacon, cooked and crumbled
- 2 Roma tomatoes, diced
- 2/3 cup grated sharp cheddar cheese
- jalapeño or favourite chilli pepper to taste, sliced
- Preheat oven to 375 F, and line baking sheet with parchment paper. Spread frozen perogies on baking sheet and spray with canola oil, or brush lightly to coat.
- Bake perogies 20 min, or until lightly browned, and maybe even a little bursting at the seams.
- Meanwhile, prepare toppings. Slice green onions, tomatoes, and chilli peppers; crumble cooked bacon; grate cheese.
- Remove perogies from oven, pile and layer with remaining ingredients in oven-proof baking dish, and broil at 400 F just until cheese is melty, about 2 minutes.
- Serve immediately, and why not have some Guac on the side for dippin’ (because it’s “healthy” *wink* *wink*, *nudge* *nudge*)
- Instead of frozen perogies, use perogies that have been previously boiled and drained. This is a great way to use up leftovers if you happen to have any. Preheat canola oil in deep-frying device of your choice (I use the George Foreman Lean Mean Fryer) to 375 F.
- In batches, submerge perogies for approximately 10 min or until lightly browned, and turning halfway through. Remove to a paper towel-lined plate, and pick up from step #3 above.