Saddle Butte Perogies

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, and fits into any mealtime of the day. This dish, named after the hills we see out front, uses Spanish chorizo and chipotle sour cream to incorporate Southwest flavors into this classic.

Ingredients

12 frozen perogies (1 box)
1 ear left over roasted corn kernels removed (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 avocado oil
Cilantro for garnish

Cover the avocado with lime juice and combine in a large bowl with the corn, tomato, jalapeno, red or orange pepper, and avocado oil, salt and pepper to taste, then set aside.
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, remove the cover and continue until they are browned on both sides. Add avocado oil if necessary.
While the perogies are cooking combine the sour cream and chipotle in a bowl then spread on the plates in a thin layer (where the perogies will sit).
Once the perogies are done, remove from the pan and position six around each 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.