Loaded Pierogi Nachos
These loaded pierogi nachos are a little work - with homemade taco meat and nacho sauce - but TOTALLY worth it. A super indulgent appetizer!
Servings: 6 Servings
Calories: 706kcal
Equipment
- Deep Fryer Or Large Heavy Pot
Ingredients
- 2 lbs Frozen Pierogis thawed
- Oil for Frying See post for more info.
Nacho Meat:
- 1 tablespoon Olive Oil
- 1 lb Ground Meat of choice Bacon, Shredded Chicken, Ground beef, veggies ground
- 2 teaspoon Hatch chili powder
- 1 teaspoon Smoked paprika
- ½ teaspoon Garlic powder
- ½ teaspoon Crushed chilies
- ½ teaspoon Dried oregano
- ½ teaspoon Ground cumin
- ½ teaspoon Onion powder
- 1 teaspoons sea salt
- 1 teaspoons black pepper
Jalapeno Nacho Cheese Sauce:
- 2 ½ cups Grated Sharp Cheddar cheese
- 2 teaspoon Corn Starch
- 1-2 Jalapeno Peppers finely chopped
- 2 Garlic Cloves pressed or finely minced
- 1 tablespoon Olive Oil or Butter
- 1 cup Milk or Beer
- Salt and pepper to taste
Toppings:
- 1 Red Bell Pepper chopped
- ¼ cup Fresh Cilantro chopped
- ¼ cup Green Onions sliced
- ¼ cup Sliced Black Olives
- 1 Avocado chopped or sliced
- 1 Jalapeno thinly sliced
- Sour Cream
- Salsa
- Lime Wedges
Instructions
Nacho Meat:
- Measure olive oil into a large nonstick pan.
- Add ground meat and spices to the pan, breaking up and mixing everything together.
- Cook over medium heat until meat is cooked through.
- Keep warm while preparing nachos, or cover and chill until ready to use. Reheat before using it on the nachos.:
Jalapeno Nacho Cheese Sauce
- Sprinkle corn starch over the shredded cheese, gently mix to combine. Set aside.
- Seed and finely chop your jalapeno pepper(s), add to a medium saucepan along with the garlic and olive oil or butter.
- Saute over medium heat until pepper is tender.
- Add milk to the pot, heat just to a simmer.
- Add a large handful of cheese to the simmering milk, stir until melted. Continue adding rest of cheese – a handful at a time – stirring until it’s melted each time.
- Stop when sauce reaches desired thickness, season with salt and pepper, to taste.
- Keep warm while preparing the nachos, or cool to room temperature and chill until ready to use. Reheat in the microwave before using.
Loaded Pierogi Nachos
- I recommend preparing your meat, cheese sauce, and toppings before getting started with the perogies.
- Preheat your oil 350 F . You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
- Carefully transfer thawed perogies to the heated oil. Fry a few at a time - turning frequently for even cooking- until golden brown.
- As the perogies are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan lined with paper towels. Blot excess oil, then arrange perogies on a large serving dish.
- Top fried perogies with taco meat, cheese sauce, and toppings. Serve hot!
Notes
The meat and cheese sauce can be made ahead and reheated as the perogies are frying.
Nutrition
Calories: 706kcal | Carbohydrates: 52g | Protein: 37g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1311mg | Potassium: 843mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1759IU | Vitamin C: 36mg | Calcium: 440mg | Iron: 5mg
