Pierogidilla
Combine the comforting flavors of pierogies with the crispy convenience of a quesadilla in this easy-to-make Pierogidilla recipe! Featuring fluffy mashed potatoes infused with caramelized onions, garlic, and creamy cheddar cheese, all sandwiched between golden, pan-toasted flour tortillas, this dish is the ultimate fusion of Polish and Mexican cuisines. Ready in just 35 minutes, it's a perfect weeknight dinner or snack that delivers hearty, cheesy goodness with every bite. Serve with a dollop of sour cream and a sprinkle of fresh chives or green onions for a tangy, vibrant finish. Perfect for fans of global comfort food, this recipe is a fun and delicious twist on two classic favorites!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 2 medium Potatoes
- 2 tablespoons Butter
- 2 tablespoons Milk
- 1 cup Cheddar cheese, shredded
- 1 small Onion, finely diced
- 1 tablespoon Olive oil
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Sour cream (for serving, optional)
- 2 tablespoons Chives or green onions, chopped (optional garnish)
Instructions
Peel and dice the potatoes into small chunks. Place them in a pot of salted water and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Add 1 tablespoon of butter and milk, then mash until smooth. Stir in garlic powder, salt, and black pepper. Set aside.
In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until the onion is golden and caramelized. Remove from heat and mix into the mashed potatoes.
Place a tortilla on a flat surface. Spread half of the mashed potato mixture evenly over the tortilla. Sprinkle 1/2 cup of shredded cheddar cheese on top, then cover with another tortilla. Repeat with the remaining ingredients to make a second pierogidilla.
Heat a clean skillet or griddle over medium heat. Melt 1/2 tablespoon of butter in the pan, then carefully place one pierogidilla in the skillet. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crisp, and the cheese is melted.
Repeat with the remaining butter and pierogidilla.
Slice each pierogidilla into quarters and serve warm. Garnish with sour cream and chopped chives or green onions, if desired.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 3103 mg | 135% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 13.4 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1324 mg | 102% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2597 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
