Enjoy all the flavour of nachos, but with perogies standing in for the traditional tortilla chips. We use frozen store-bought perogies in this recipe to help this tasty barbecued dish come together quickly.

Yield: Serves 8.



  • 1 cup diced tomatoes
  • 1/3 cup finely chopped green onions
  • 2 tsp finely chopped jalapeno pepper
  • 1 pkg (2 lb/1 kg) frozen bite-size potato and cheddar cheese perogies, thawed
  • 2 tbsp canola oil
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream


  1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  2. Meanwhile, combine tomatoes, onions and jalapeno pepper; set aside.
  3. Combine perogies and oil in a heavy plastic bag; squeeze bag gently to coat perogies with oil. Remove perogies from bag.
  4. Grill perogies over medium heat on natural gas barbecue, turning once, until perogies are golden brown and heated through, about 4 minutes per side.
  5. Transfer perogies to a serving dish; sprinkle with tomato mixture and cheese. Top with sour cream.
Nutritional analysis per serving:

​ 391 Calories, 23.7 g fat, 10.5 g protein, 30.2 g carbohydrate, 1.4 g fibre, 388 mg sodium

Tip: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin. We used Cheemo Bite Size Potato and Cheddar Cheese Perogies in this recipe.