Cheesy Chili Pierogi Skillet

Cheesy Chili Pierogi Skillet

Prep Time: 10 Min
Cook Time: 15 Min

Yields: 2 Servings

WHAT YOU NEED

• 2 Tbsp. Unsalted Butter
• EVOO
• 2 Red Thai Chilis, sliced
• 3 cloves Garlic, crushed & minced
• 1/2 Red Onion, sliced
• 8 Frozen Pierogis
• 1/3 C Pres. Choice Plant Based Chikn Broth
• 1 Tbsp. Fresh Dill
• 2 Tbsp. Fresh Parsley
• 1/2 C Pizza Mozzarella, shredded
• Himalayan Salt & Cracked Pepper
• Prepared Ranch Dressing 
• G A R N I S H - Fresh Parsley, Fresh Dill

DIRECTIONS

• Begin heating the butter, a splash of EVOO, garlic, and half the chilis, in a 10" skillet set to just about medium heat. Once heated, stir and cook 45 seconds - 1 minute without burning. Add the red onions and season with salt & pepper. Stir and continue to cook for 3 - 4 minutes until onions are starting to go soft.
• Nestle the pierogis in to the skillet, flat side down in a single layer. Let them cook until golden brown, flip, and continue until the other side is nice and golden as well. Flip once more, pour in the broth and  herbs, season the skillet with salt & pepper, and let that simmer until the broth is almost entirely cooked off. Remove from the heat and sprinkle the mozz over the pierogis. Top with remaining red chilis.​

• Preheat oven to BROIL 500 F / HIGH and place the skillet in to the oven until cheese is melted, bubbly, and lightly browned.
• Serve pierogis with a scoop of the sauteed onions, drizzle of ranch, and additional fresh herbs. ENJOY!

HAPPY VEG