Pierogi Quesadillas Food

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PIEROGI QUESADILLA



Pierogi Quesadilla image

I'm always trying something new when it comes to quesadillas and I decided to experiment with this after having some Pierogi Pizza from the Boston Pizzaria in Niagra Falls, CA. It came out much better than I thought it would and was a quick and easy lunch to prepare.

Provided by Dave Oh

Categories     Lunch/Snacks

Time 10m

Yield 1 quesadilla, 1 serving(s)

Number Of Ingredients 13

1 small potato
1 flour tortilla
1 tablespoon crushed red pepper flakes (from a jar, not dry)
1/4 cup shredded cheese (chedder jack)
1/4 cup shredded cheese (monterey jack)
2 1/4 teaspoons Italian dressing
2 teaspoons olive oil
1 teaspoon basil
salt (to taste)
pepper (to taste)
salsa (optional)
sour cream (optional)
guacamole (optional)

Steps:

  • Heat oil in skillet on medium high heat.
  • Peel and slice potato into 1/8 inch slices.
  • Mix basil, salt and pepper with pototo slices.
  • Cook potatoes in skillet until they start to soften (do not burn or fry them).
  • Remove pototoes from the skillet and place the tortilla in the hot oil.
  • Mix cheeses together and evenly distribute over the entire tortilla.
  • Place potatoes, crushed red peppers and italian dressing on one half of the tortilla.
  • When the cheese has started to melt, fold the cheese only half on top of the half with the toppings.
  • Cook until both sides are a light golden brown (flip as needed).
  • Place on a plate, cut into quarters and garnish with salsa, sour cream and guacamole.
  • Enjoy!

Nutrition Facts : Calories 530.9, Fat 28.6, SaturatedFat 11, Cholesterol 36.2, Sodium 931.5, Carbohydrate 52.6, Fiber 5.4, Sugar 3.8, Protein 17.3

PIEROGI QUESADILLAS



Pierogi Quesadillas image

When I had hungry children in the kitchen and nothing but leftovers, I invented these quesadillas. Now it's how we always use up our potatoes, meats and sometimes veggies. -Andrea Dibble, Solon, Iowa

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 package (24 ounces) refrigerated sour cream and chive mashed potatoes
Butter-flavored cooking spray
8 flour tortillas (8 inches)
1 cup chopped fully cooked ham
1/2 cup shredded cheddar cheese

Steps:

  • Heat mashed potatoes according to package directions., Spritz cooking spray over one side of each tortilla. Place half of the tortillas on a griddle, greased side down. Spread with mashed potatoes; top with ham, cheese and remaining tortillas, greased side up. Cook over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

Nutrition Facts : Calories 630 calories, Fat 22g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 1559mg sodium, Carbohydrate 82g carbohydrate (1g sugars, Fiber 6g fiber), Protein 24g protein.

CHEESY PIEROGY QUESADILLAS



Cheesy Pierogy Quesadillas image

Yield 4

Number Of Ingredients 7

1 box Mrs. T's 4 Cheese Medley Pierogies
1 tablespoon olive oil
1 cup cheddar cheese, shredder
Pinch of black pepper
1 tablespoon fresh cilantro, chopped
Sour cream (optional)
Salsa (optional)

Steps:

  • 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.

PIEROGI (POLISH DUMPLINGS)



Pierogi (Polish Dumplings) image

This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.

Provided by TAB

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

2 tablespoons butter
⅓ cup chopped onion
1 ½ cups sauerkraut, drained and minced
salt and pepper to taste
3 tablespoons butter
½ cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
3 egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder

Steps:

  • To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
  • For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
  • To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
  • Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
  • Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 33.2 g, Cholesterol 68.3 mg, Fat 10.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 698.3 mg, Sugar 1.5 g

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