Chorizo & Pierogi Skillet Recipe: Polish Meets Mexican in This One-Pan 30-Minute Recipe by Dina Deleasa-Gonsar DishItGirl.com
My husband and I have a thing for tacos. We could eat them a couple of times a week. One of our favorite combinations is chorizo with potato. This is where the idea of a chorizo and pierogi skillet came about. This meal comes together super quick and is amazing for a crowd. It almost reminds me of loaded nachos, but so much better! It is hearty and full of layers of flavor!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 pound chorizo, out of the casing
- 1 box frozen cheese mini pierogies
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 3/4 cup chicken stock
- 1 tablespoon cornstarch
- 1/2 cup heavy cream
- 1 jalapeno, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 lime, freshly squeezed
- 1/4 cup cotija cheese
Here's how to make it:
- Over medium heat, add olive oil to the skillet. Once warm, add the chorizo and cook until done, about 8 minutes. Break up the chorizo as it cooks. Set aside.
- Add the onion to the skillet and cook, adding more olive oil if needed, until soft. Add the pierogies and brown on each side, about 3 minutes per side.
- Combine the chicken stock and cornstarch. Whisk to combine. Pour the mixture into the skillet and bring to a simmer. Remove the pan from the heat.
- Pour in the cream and stir. Add the lime juice and season with salt and pepper.
- Put the skillet back on the heat. Stir in the chorizo. To serve, top with the jalapeno, cheese and cilantro.
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