Tortilla Pierogies with Truffled Sour Cream

When we ate at Horizons, Jim’s entree had a side dish of truffled fingerling potatoes. Simple, and he loved them. Truffle oil isn’t my thing, so it wasn’t a big surprise when I grabbed the bottle out of the fridge, only to see that it expired last December. My sour cream ended up being mustard/onion instead of  truffled, but it worked out. Also, I love making quesadillas in my panini press rather than in a skillet, so that’s what I did. Otherwise, this recipe is exactly as it sounds: kind of a comfort food appetizer that would be great to serve to guests alongside a beer. It doesn’t have a lot of oomph (truffle oil would give it more), but would be a terrific addition to an appetizer table.