2 tablespoons canned chipotle chili in adobo sauce
2 teaspoons chili powder
¼ teaspoon salt
1 (15 ounce) can tomato sauce
4 large (burrito size) flour tortillas
2 cups shredded cheddar or Monterey Jack cheese, divided
Fresh cilantro, chopped, for garnish
Green onion, chopped, for garnish
Preheat the oven to 375°F.
Run pierogies under cool water to thaw.
Heat oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the beef and cook until the meat is no longer pink, 10 minutes.
Add the jalapeno, chipotle, chili powder, salt and tomato sauce. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
Place 3 pierogies in the center of a tortilla. Spoon 2 tablespoons sauce over the pierogies and sprinkle with 2 tablespoons cheese. Fold the tortilla around the pierogies. Repeat with the remaining tortillas and pierogies.
Pour the remaining sauce into a large baking dish. Arrange the tortillas over the sauce, seam side down. Sprinkle with the remaining cheese.
Cover the pan with foil and bake for 15 minutes. Remove the foil and bake an additional 10-15 minutes, until the tortillas are golden brown on the edges. Sprinkle with cilantro and green onions.
You can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket. Delicious.
Mrs. T’s Classic Cheddar Pierogies are perfect for quick snacks and easy dinners!