Loaded Pierogi Nacho Nachos (Print Version)
Crispy pierogies, savory meat, jalapeño cheese, and colorful toppings for a hearty, flavor-packed snack or meal.
# Ingredients:
→ Main
01 -
2 pounds frozen pierogies, thawed
02 -
Vegetable oil for frying
→ Nacho Meat
03 -
1 pound ground meat (beef, chicken, pork, or meat alternative)
04 -
1 tablespoon olive oil
05 -
2 teaspoons chili powder
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon crushed chili flakes
09 -
1/2 teaspoon dried oregano
10 -
1/2 teaspoon ground cumin
11 -
1/2 teaspoon onion powder
12 -
1 teaspoon sea salt
13 -
1 teaspoon ground black pepper
→ Jalapeño Nacho Cheese Sauce
14 -
2 1/2 cups shredded sharp cheddar cheese
15 -
2 teaspoons cornstarch
16 -
1 to 2 jalapeños, finely chopped
17 -
2 garlic cloves, minced
18 -
1 tablespoon olive oil or butter
19 -
1 cup whole milk or beer
20 -
Salt and freshly ground black pepper, to taste
→ Optional Toppings
21 -
Chopped red bell pepper
22 -
Chopped fresh cilantro
23 -
Sliced green onions
24 -
Sliced black olives
25 -
Chopped or sliced avocado
26 -
Extra sliced jalapeños
27 -
Sour cream
28 -
Salsa
29 -
Lime wedges
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add ground meat, chili powder, smoked paprika, garlic powder, chili flakes, dried oregano, ground cumin, onion powder, sea salt, and black pepper. Break the meat apart and cook thoroughly until evenly browned. Once cooked, transfer the seasoned meat to a bowl and keep warm.
02 -
In a bowl, toss shredded sharp cheddar cheese with cornstarch to coat evenly. In a medium saucepan, heat olive oil or butter over medium heat. Add chopped jalapeños and minced garlic, sauté until softened. Pour in milk or beer and bring to a gentle simmer. Gradually add the cheese, stirring continuously, until fully melted and the sauce is smooth. Season with salt and black pepper to taste. Remove from heat and keep warm.
03 -
Pour vegetable oil into a heavy-bottomed pot or large skillet to a depth of 1 to 2 inches and heat to 350°F. Carefully add the thawed pierogies in batches and fry until golden brown and crisp, about 3 minutes per batch. Remove with a slotted spoon and drain excess oil on paper towels.
04 -
Arrange the hot, fried pierogies on a large serving platter. Top generously with the seasoned meat and drizzle with jalapeño cheese sauce. Add desired toppings such as chopped red bell peppers, fresh cilantro, green onions, black olives, avocado, additional jalapeños, sour cream, salsa, and lime wedges.
05 -
Serve the nachos while hot and crispy for best texture and flavor.
# Notes:
01 -
Frying the pierogies until fully crisp ensures they retain structure under the weight of the toppings.