Spicy monterey jack jalapeño perogies

Full Ingredients

Sodium 390mg Total Carbohydrate 40g Dietary Fiber 2g Total Sugars 1g Includes Og Added Sugars 0% Protein 7g Vitamin D Omcg Calcium 33mg 2% 16% 13% 8% Iron 2mg Potassium 155mg 0% 2% 10% 4% The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories per day is used for general nutrition advice. Ingredients: Filling: Fresh Potatoes, Monterey Jack Cheese (Pasteurized Partly Skimmed Milk, Salt, Microbial Enzyme, Bacterial Culture, Calcium Chloride), Cheddar Cheese (Milk, Salt, Bacterial Culture, Calcium Chloride, Microbial Enzyme, Annatto), Canola Oil, Water, Salt, Jalapeno Pepper. Dough: Unbleached Flour (wheat flour, amylase, niacin, iron, riboflavin, thiamine mononitrate, folic acid, ascorbic acid), Water, Canola Oil, Salt. CONTAINS: MILK, WHEAT. STORAGE: Keep Frozen. Cook From Frozen. Produced For: Fresh Thyme Farmers Market Downers Grove, IL 60515 Product Of: Canada www.freshthyme.com BB JAN educe to MEDIUM and c until the dough reaches the Ensure the internal temper 5. Remove perogies with a toss gently with butter oil. 6. Serve with sour cream c of sauce and toppings. PAN-FRIED COC INSTRUCTIONS: (Cook from frozen-do n 1. Add 2 tbsp of oil to a ne pan and set on HIGH. 2. Add 1 pack of frozen pe pan, and stir to coat in o 3. Add 1 1/4 cups (10oz) c cover with a lid. 4. Cook on HIGH for 8-10 them occasionally, until t evaporates and the perog 5. Remove the lid. Fry unt on both sides, turning o internal temperature rea 6. Serve with sour cream sauce and toppings. LOT 319 3216719