Pico de gallo and chopped fresh cilantro, for serving
Arrange a rack in the middle of the oven and heat to 400oF. Fit a wire cooling rack into a rimmed baking sheet.
Prepare the ingredients for breading the pierogies in three separate shallow dishes. Combine the flour and chili powder in the first bowl. Whisk the egg white and 1 tablespoon of water in the second bowl. Pulse the tortilla chips 10 to 12 times in a food processor fitted with the blade attachment or until finely ground. You should have about 2 cups of tortilla crumbs. Transfer to the third bowl.
Working with 1 pierogy at a time, coat both sides into the flour then shake off any excess. Dip into the egg white mixture. Then cover the pierogies in the ground tortilla chips, pressing to make sure the pierogy is well-coated. Arrange in a single layer on the wire rack and repeat with the remaining pierogies.
Bake until golden-brown and crisp, flipping halfway through, 18 minutes.
Meanwhile, place the cheese, chiles, and milk in a saucepan over low heat. Cook, stirring often, until the dip is smooth and warmed through, 5 to 7 minutes.
Transfer the dip to a serving bowl and top with pico de gallo. Sprinkle cilantro over the pierogies and serve with the queso dip.
Broccoli & Aged Cheddar
Smooth, creamy whipped potatoes, buttery broccoli, and aged Sharp Cheddar cheese? What’s not to love, especially when they’re folded up in a pasta pocket!
Toss Mrs. T’s Broccoli & Aged Cheddar Pierogies on the grill with your favorite veggies for a quick, easy dinner!