https://tops.ads.webstophq.com/Recipes/Detail/1625/
Yield: 4 servings
Preparation Time: 5 min; Total Time: 21 min
2 | boxes | Tops Pierogies | |
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2 | tablespoons | butter | |
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1 1/2 | cups | canned black beans, drained and rinsed | |
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3/4 | cup | shredded Monterey Jack cheese | |
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sour cream (optional) | |||
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pickled or fresh jalapeno peppers (optional) | |||
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Guacamole: | |||
1 | small ripe avocado | ||
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1 | seeded and minced jalapeno | ||
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1/2 | Roma tomato, seeded and chopped | ||
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2 | tablespoons | thinly sliced green onion | |
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1 | tablespoon | chopped cilantro | |
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2 | teaspoons | lime juice | |
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salt and pepper to taste | |||
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Pico de Gallo: | |||
2 | Roma tomatoes, seeded and diced | ||
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1 | small diced red onion | ||
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2 | tablespoons | chopped cilantro | |
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1 1/2 | teaspoons | lime juice | |
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1/4 | teaspoon | salt | |
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Nachos:
Saute pierogies in butter over medium heat, approximately 8 minutes on both sides; arrange hot pierogies on large oven-safe plate.
Sprinkle with black beans and Monterey Jack cheese.
Preheat broiler; broil oven-safe nacho plate until cheese is melted and bubbly.
Top with Pico de Gallo, guacamole, sour cream, and pickled jalapeno peppers if desired. In a hurry? Use prepared salsa and guacamole to top your pierogy nachos!
Alternative Preparation:
Preheat oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
Spray pierogies with nonstick cooking spray and arrange pierogies on the baking sheet.
Bake for 18 to 20 minutes, turning halfway through bake time. Pierogies should be golden brown. Proceed as directed above.
Pico de Gallo:
Mix together all ingredients and set aside. Serve on top of pierogies.
Guacamole:
Cut avocado in half and remove the seed. Scoop out the inside with a spoon; place in a bowl.
Mash the avocado with a fork. The mashed avocado should be a little chunky.
Mix in the remaining ingredients. Serve on top of pierogies.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/1625/
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