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Perogy Nachos

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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…

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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.
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PREP TIME: COOK TIME: TOTAL TIME: 30 min    YIELD: 
Ingredients:
  • 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
 Directions:
  1. 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.
  2. Bake perogies 20 min, or until lightly browned, and maybe even a little bursting at the seams.
  3. Meanwhile, prepare toppings.  Slice green onions, tomatoes, and chilli peppers; crumble cooked bacon; grate cheese.
  4. 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.
  5. Serve immediately, and why not have some Guac on the side for dippin’ (because it’s “healthy” *wink* *wink*, *nudge* *nudge*)
 Alternate Directions:
  1. 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.
  2. 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.

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