PIEROGI QUESADILLAS
When I had hungry children in the kitchen and nothing but leftovers, I invented these quesadillas. Now it's how we always use up our potatoes, meats and sometimes veggies. -Andrea Dibble, Solon, Iowa
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Heat mashed potatoes according to package directions., Spritz cooking spray over one side of each tortilla. Place half of the tortillas on a griddle, greased side down. Spread with mashed potatoes; top with ham, cheese and remaining tortillas, greased side up. Cook over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 630 calories, Fat 22g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 1559mg sodium, Carbohydrate 82g carbohydrate (1g sugars, Fiber 6g fiber), Protein 24g protein.
HOMEMADE PIEROGI
Pierogi, dumplings stuffed with a filling, make for a wonderful change-of-pace side dish. -Diane Gawrys, Manchester, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.
Nutrition Facts : Calories 373 calories, Fat 22g fat (13g saturated fat), Cholesterol 86mg cholesterol, Sodium 379mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
PIEROGI QUESADILLA
I'm always trying something new when it comes to quesadillas and I decided to experiment with this after having some Pierogi Pizza from the Boston Pizzaria in Niagra Falls, CA. It came out much better than I thought it would and was a quick and easy lunch to prepare.
Provided by Dave Oh
Categories Lunch/Snacks
Time 10m
Yield 1 quesadilla, 1 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in skillet on medium high heat.
- Peel and slice potato into 1/8 inch slices.
- Mix basil, salt and pepper with pototo slices.
- Cook potatoes in skillet until they start to soften (do not burn or fry them).
- Remove pototoes from the skillet and place the tortilla in the hot oil.
- Mix cheeses together and evenly distribute over the entire tortilla.
- Place potatoes, crushed red peppers and italian dressing on one half of the tortilla.
- When the cheese has started to melt, fold the cheese only half on top of the half with the toppings.
- Cook until both sides are a light golden brown (flip as needed).
- Place on a plate, cut into quarters and garnish with salsa, sour cream and guacamole.
- Enjoy!
Nutrition Facts : Calories 530.9, Fat 28.6, SaturatedFat 11, Cholesterol 36.2, Sodium 931.5, Carbohydrate 52.6, Fiber 5.4, Sugar 3.8, Protein 17.3
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