12 oz. Pappardelle's Spicy Jalapeño & Cheddar Pierogi
1/2 lb. fresh chorizo
1 ripe avocado
1/4 cup crema, sour cream, or Greek yogurt
1/3 cup cilantro
Juice of 1 lime
2 medium tomatoes, diced
Salt & pepper, to taste
1. Bring a pot of salted water to boil, then lower heat to a very gentle simmer. Add pierogi and cook 5 mins; remove with a slotted spoon, pat dry, and set aside.
2. Cut avocado in half, removing pit and peel. Place in food processor or blender with crema or sour cream, cilantro, and lime juice, and puree until smooth. Season with salt and pepper. If making ahead of time, place plastic wrap directly on avocado crema to prevent oxidation.
3. Heat a non-stick sauté pan to medium; remove casing from chorizo and add to pan, breaking up with a spoon. Cook until crispy and browned. Remove from pan, draining on a paper towel if necessary. Pour out majority of grease from pan, leaving enough to cover the bottom.
4. Heat same sauté pan to medium and add pierogi, making sure not to overcrowd. Cook until each side develops a golden brown sear, remove from pan, and drain on a paper towel if necessary. Arrange pierogi on a platter; sprinkle with chorizo, pickled jalapeños, and tomato, and top with dollops of avocado crema.