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.

About these ads
This entry was posted in Appetizers Horizons 2. Bookmark the permalink.

10 Responses to Tortilla Pierogies with Truffled Sour Cream

  1. Jojo says:

    Those look amazing.

  2. pierogies in a tortilla? sounds so much faster than making, cutting, filling, and cooking a dough.

    • veganappetite says:

      Corinna, it truly hits the same spot. Next time I make them, I’m slathering the top with caramelized onions.

  3. Micah Ludeke says:

    Holy buckets, you’re my new blog hero. Thank you for posting this- I’m definitely going to try to replicate it!

  4. veganappetite says:

    :) Jojo! Thanks!

  5. funkyryan says:

    This is brilliant.

  6. You had me at Pierogies. Genius recipe. I… will… make… this… soon!

  7. Pingback: Vegan MoFo Wrap-Up | vegangela

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s