Chorizo and Pierogy Skillet

chorizo pierogy skillet.jpg

My husband and I have a thing for tacos. We could eat them a couple of times a week. One of our favorite combinations is chorizo with potato. This is where the idea of a chorizo and pierogy skillet came about. This meal comes together super quick and is amazing for a crowd. It almost reminds me of loaded nachos, but so much better! It is hearty and full of layers of flavor!

Mrs. T’s Mini Classic Cheddar Pierogies are perfect in this recipe because of their size. They are smaller than a traditional pierogy which makes it perfect to be included in the skillet. Also, the creamy cheddar test elevates the dish even further. 

This post is done in partnership with Mrs. T’s Pierogies, all recipes and opinions are my own.

Chorizo and Pierogy Skillet

Your new favorite crowd pleasing dish is here! In partnering with @mrstspierogies I created a chorizo and pierogy skillet that takes only 25 minutes to make and feeds a bunch of people. This skillet is hearty and packed full of flavor.

Perfect game night with friends or a busy weeknight with family!


  • 1 lb chorizo, out of the casing

  • 1 box Mrs. T's Classic Cheddar Mini Pierogies

  • 1 Tbsp olive oil

  • 1/2 red onion, chopped

  • 3/4 c chicken stock

  • 1 Tbsp corn starch

  • 1/2 c heavy cream

  • 1 jalapeno sliced

  • 2 Tbsp fresh cilantro, chopped

  • 1 lime, freshly squeezed

  • 1/4 c cotija cheese

  • salt, to taste

  • pepper, to taste


  1. Over medium heat, add olive oil to the skillet, once warm add chorizo to the skillet and saute until the chorizo is cooked (about 8 minutes). Break up the chorizo with a wooden spoon as it cooks. Set chorizo aside once cooked.

  2. Add the onion to the skillet and saute, add a bit more olive oil if necessary. Then add the mrs. T's pierogies to the pan. Brown the pierogies on each side, about 3 minutes on each side.

  3. Before adding the chicken stock to the pan, add the tablespoon of cornstarch to the chicken stock and mix. Then pour into the skillet.

  4. Once the chicken stock begins to simmer and bubble remove the pan from the heat and add in your cream, mix to incorporate. Squeeze the lime over the pan, season with salt and pepper according to your taste, and mix to incorporate.

  5. Place skillet back on heat and add your chorizo back to the pan and stir gently. Once heated through top with jalapeño peppers, cotija cheese, and cilantro.