Mini Pierogies Poblanos

Mini Pierogies Poblanos



  • 2 boxes Mini 4 Cheese Medley or your favorite variety of Mrs. T's® Mini Pierogies
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped leeks (white parts only)
  • 1 shallot, small diced
  • 3 teaspoons fresh chopped garlic (about 3 small cloves), divided
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 3 medium poblano chilies, roasted, peeled and seeded and cut into 1/4–inch strips* (see directions below)
  • 5 tablespoons cream cheese
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 2 red bell peppers, julienned (seeds and core removed)
  • 6 cremini mushrooms, thinly sliced
  • 1 cup corn
  • 1/2 cup diced zucchini
  • 1/4 cup crumbled Cotija cheese
  • Chopped cilantro for garnish


  1. In a skillet over medium heat, combine olive oil, leeks and shallots. Sweat leeks and shallots until they are tender, about 5 minutes. Add 1 teaspoon chopped garlic and cook for 2 minutes.
  2. Add chicken stock and heavy cream. Bring to a boil and reduce to a simmer over low heat.
  3. Reduce sauce by half, about 20 minutes. Remove from heat. Place sauce in a blender with the chilies, cream cheese and cilantro. Blend on high until smooth and bright green. Reserve.
  4. In a sauté pan, melt butter and vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side or until lightly browned.
  5. In a small sauté pan over medium heat, combine bell peppers, mushrooms, remaining 2 teaspoons garlic, corn and zucchini. Cook until vegetables are tender, about 3 minutes. Season to taste with salt.
  6. Add poblano cream sauce and sautéed pierogies to vegetables, combine thoroughly. Garnish with Cotija cheese and chopped cilantro.
  7. *You can also simply julienne the poblano chilies and cook them with the other vegetables rather than pre-roasting them.
Roasted Poblanos:
  1. To roast fresh chilies one by one on a gas stove, turn on one of the burners to high. Using tongs, place chilies one at a time over the flame, turning it until the skin is charred on all sides, about 5 minutes per chili. Alternately, dry-roast chilies in a sauté pan over high heat, turning them with tongs until charred on all sides, about 8-10 minutes.
  2. Transfer charred chilies to a bowl and cover with plastic wrap – this will allow the skins to steam off. Once the chilies have cooled, use a damp kitchen tower to wipe the charred skins away from the flesh. Discard skins and stems, and cut open the chilies, scraping the seeds out with a knife.
Mini 4 Cheese Medley

Mini 4 Cheese Medley

If you’ve ever said, “More cheese, please,” you’ll love these— Parmesan, Cheddar, Romano, and Swiss cheeses plus creamy whipped potatoes, packed in pasta!

Mini Four Cheese Medley Pierogies are perfect for snacks, soups, appetizers and salads.