Holy Perogy! Perogies, Kickin' Jalapeno with Potato & Cheddar
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Cooking instructions
Let's get cooking! Cook from frozen. Ensure internal temperature reaches 165 degrees F. Do not overcook. Cooking times may vary depending on the appliances used. Boil: Fill a large pot with 3 quarts of water, add 1 teaspoon of salt and bring to a boil. Add 1 pack of perogies and stir occasionally to keep from sticking to the bottom of the pot. Once perogies float to the top, continue cooking for 3-5 minutes or until desired tenderness. Remove from pot with a slotted spoon. Toss with 1 teaspoon of oil or butter. Pan Fry: Pre boil perogies before pan frying (see boiling directions). Preheat pan on medium-high. Place boiled perogies in the pan. Fry to a golden color on both sides. Deep Dry: Pre boil perogies before deep frying (see boiling directions). Preheat oil to 375 degrees F. Place boiled perogies in a fryer basket; Do not fill basket to more than half. Carefully lower basket into hot oil. Fry to a golden color. Serve with sour cream or top it your own creative way. Go crazy! Keep frozen.
Ingredients
Wheat Flour (Wheat Flour, Amylase, Niacin, Iron, Riboflavin, Thiamine Mononitrate, Folic Acid, Ascorbic Acid), Potatoes, Water, Cheddar Cheese (Unpasteurized Milk, Cultured Unpasteurized Milk, Salt, Annatto [Color], Microbial Enzyme), Canola Oil, Salt, Jalapeno Peppers, Spices.
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