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PEROGIES PICANTE




Source of Recipe


Calgary Sun


List of Ingredients




1 package frozen potato and onion or pork perogies

1 398 ml (14 oz) can chili with beans

250 ml (1 cup) salsa or picante sauce

250 ml (1 cup) corn kernels

250 ml (1 cup) shredded sharp cheddar cheese

Recipe



1. In a large saucepan, heat perogies in boiling water about 5 to 8 minutes; drain.

2. Meanwhile in a medium-sized skillet or saucepan, combine chili and salsa; cook and stir over medium-high heat until bubbly around edges, about 4 minutes.

3. Stir in corn; reduce heat to medium.

4. Cook and stir until hot, about 7 minutes more. Spoon chili sauce over hot perogies; sprinkle with cheese.

Serves four.