Mini Pierogies Poblanos
TOTAL TIME 45 MINUTES
PREP TIME 30 MINUTES
- 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
- 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.
- Add chicken stock and heavy cream. Bring to a boil and reduce to a simmer over low heat.
- 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.
- In a sauté pan, melt butter and vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side or until lightly browned.
- 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.
- Add poblano cream sauce and sautéed pierogies to vegetables, combine thoroughly. Garnish with Cotija cheese and chopped cilantro.
- *You can also simply julienne the poblano chilies and cook them with the other vegetables rather than pre-roasting them.
- 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.
- 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.