Pierogies In Green Chili Butter |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
Bob Batz of the Pittsburgh Post-Gazette came up with this winner of a pierogie recipe. Haven't tried it yet, but wanted to get it up here in time for your Superbowl party. TRUE Pittsburgh Steelers party food! Ingredients:
1 stick unsalted butter, softened and divided |
4-oz. can fire-roasted green chilis, drained |
1 large onion, peeled, halved and cut into crescent-moon-shaped slices |
28-count box mrs. t's frozen mini pierogies (or church lady pierogies if you're lucky enough to get some!) |
salt and pepper to taste |
1 lime, cut into wedges |
Directions:
1. In small bowl, mix 6 T. butter and chilies.
2. Melt remaining 2 T. butter in a large skillet over medium heat and fry onion until soft and browned on the edges. Place onion in a bowl.
3. Place frozen pierogies in a single layer in hot pan over medium heat and cook for about 4-5 minutes until browned.
4. Flip pierogies and add cookied onions and chili butter to the pan, allowing butter and chilis to melt as pierogies cook for another 5 minutes or so. Salt and pepper to taste.
5. Remove pierogies, onions and sauce from the pan and serve immediately with lime wedges. Squeeze lime over piergies individually.
|
|