2 pkg. (12 oz each) frozen potato and cheese mini pierogies
1 C. milk
1 T. cornstarch
1/2 tsp. salt
1/4 tsp. ground red pepper
2 C. shredded American cheese
1 can (4 1/2 oz) diced green chilies

Preheat oven to 400º

Spray a baking pan with cooking spray. Place pierogies on pan and roast about 15 minutes or until crisp.

In a saucepan, combine milk, cornstarch, salt and red pepper until blended. Bring to a boil, stirring constantly; cook and stir about 1 minute or until thickened. Remove from heat.

Stir in cheese and chilies until cheese is melted. Pour into a fondue pot or crock pot on low; allow guests to serve themselves with the roasted mini pierogies

Serves 8