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 South Philly steak sandwich style toppings, pancetta for background flavor and texture, and substitutes chipotle sour cream for cheese.

Ingredients: 

16 frozen perogies
1/2 red pepper sliced coarsely chopped
1 large jalapeno cored, sliced, and coarsely chopped
½ onion sliced and coarsely chopped
1 handful of cherry tomatoes halved
2 tbsp red wine vinegar
3 tbsp sour cream
1-2 tsp chopped chipotles with adobo sauce
2 oz. uncured pancetta chopped
1 large shallot
2 tbsp olive oil

Steps:

  1. Dress the tomatoes with the red wine vinegar and set aside. 
  2. In a large pan on medium heat, place in the pancetta and allow to cook down about 3-4 minutes, then drop in the shallots, stir, next lay in the perogies and place the cover on. Check the pan every few minutes and turn or rearrange the perogies for even thaw and browning. Once they start to brown make a space in the center of the pan then drop in the red pepper, onions, jalapeno, with the olive oil on top and continue until the onions are opaque and the perogies are browned on both sides (I usually mix everything up once the vegetables start to cook down). 
  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, remove them from the pan with tongs and position them around the plate in a circular pattern on top of the sour cream mixture, then spoon the vegetables around the top, place the cherry tomatoes in the center of the dish, then salt and pepper to taste.