Fully Loaded Pierogy Nachos

Just when you thought nachos couldn’t get any better, we bring you these Fully Loaded Pierogy Nachos.

Now I know we missed the boat on the Superbowl, and these nachos would have made the absolute perfect Valentines Day feast, but the thing is, they are so darn easy they make the perfect dinner any night of the week.

Side note – whenever anyone sees a recipe for nachos, do you also immediately start humming the tune “nacho nacho man, I want to be a nacho man?” But I digress.

I’ve used our Sheet Pan Pierogy method for cooking the pierogies so they get nice and crispy and as a double bonus, you are making everything on one pan. Three cheers for less dirty dishes! They are then loaded and I mean LOADED with all the good stuff – beans, cheese, peppers, tomatoes, and more cheese. Because why use one type of cheese when you can use two? Top ’em off with some salsa and sour cream and dig in, right out of the pan.

These Pierogy Nachos are vegetarian, but if you’ve got some leftover chicken or steak lying around, you could definitely toss that in. And if you’re feeding a family with some little ones who may have a thing for food touching, simply leave some pieorgies plain on the side with some of the toppings separated out as well. The perfect deconstructed family friendly meal.

From now on, I only want to be a Peirogy Nacho man (or woman)!

Dara

Fully Loaded Pierogi Nachos

Print recipe

Dietary	Vegetarian
Meal type	Main Dish

Ingredients

• 900 Gram package frozen potato cheddar pierogies
• 2 Tbsp canola oil
• 2 Cups grated cheddar cheese
• 540ml can of black beans (drained and rinsed)
• 1 red pepper (chopped)
• 1/2 cup feta (crumbled)
• 1/2 Pint grape tomatoes (cut in half)
• 1/4 cup green onions (chopped)
• 1/4 cup cilantro (chopped)
• sour cream and salsa (to garnish)

Note

While these pierogy nachos are delicious as is, feel free to spice them up with some pickled jalapeno peppers or olives if desired. They can be made a head of time and reheated at 350F for about 10 minutes.

Directions

1.	Preheat oven to 400F and line a large baking sheet with parchment paper.
2.	Toss frozen pierogies with canola oil and place them on baking sheet, spreading them apart to ensure they are evenly spaced out. Bake in the oven for 20 minutes, or until lightly brown on the bottom. Remove from oven and flip so bottom side is facing up.
3.	Top piergoies with about 1/2 cup of cheddar. Then layer on beans, peppers, remaining cheddar, and feta. Return to the oven and bake another 10 minutes, or until cheese is melted.
4.	Remove and top with tomatoes, green onions, and cilantro. Serve right off the tray topped with sour cream and salsa if desired.