Background: I always have a couple boxes of perogies in the freezer, for those times that we want something quick and easy that can utilize local fresh ingredients, links to multiple flavor profiles, and fits into any mealtime of the day. This dish uses Southwestern style toppings, Spanish chorizo for background flavor and texture, and incorporates chipotle sour cream instead of cheese.

Ingredients: 

16 frozen perogies
1 ear left over roasted corn- kernels removed (boiled or canned can be substituted)
1 medium avocado sliced and chopped
1 large or 2 Roma tomatoes cored and chopped
1 large jalapeno cored and chopped
½ red or orange pepper sliced and chopped
1 large shallot chopped
1 lime juiced
3 tbsp sour cream
1-2 tsp chipotle crushed with adobo sauce
12 pieces (approx. 1.5 oz) Spanish chorizo slices cut into 4’s
2 tbsp. olive oil

Steps:

  1. After slicing the avocado, in a large bowl cover with the lime juice and then combine with the corn, tomato, jalapeno, red or orange pepper, and olive oil. Salt and pepper to taste then set aside. 
  2. In a large pan on medium heat place the Spanish chorizo in and allow to release its juices about 3 minutes, then drop in the shallots, stir around, next lay in the perogies and place the cover on. Check the pan every few minutes and turn the perogies, continue until they are browned on both sides (keep an eye on the heat as they cook). 
  3. While the perogies are cooking combine the sour cream and chipotle in a bowl then spread on the plate in a thin layer (where the perogies will sit).
  4. Once the perogies are done, with tongs remove from the pan and position around the plate in a circular pattern on top of the sour cream mixture, then spoon the avocado corn salsa around the top, place the pieces of crispy chorizo in the center and garnish with cilantro if desired.