Mexican Patties

These aren’t ordinary meatballs. Ground beef mixed with chorizo, green chiles, chili seasoning, garlic, and crushed pretzel crumbs gets formed around a 1-inch cube of Monterey Jack cheese, then baked inside quartered bell peppers.

The pretzel crumbs are the unusual binder here. They add a salty crunch to the meat mixture that bread crumbs can’t match, and they hold up well during baking without turning soggy. The chorizo brings smoky, paprika-heavy flavor that seasons the beef from within.

Each bell pepper quarter acts as an edible cup that holds a cheese-stuffed meatball. As they bake, the cheese melts inside the meat and the pepper softens just enough to eat in one bite. When you cut into a meatball, the melted Jack oozes out.

Kitchen Tips

• Cut the cheese into firm 1-inch cubes. If they’re too small, the cheese melts away. You want a visible gooey center when you bite in.
• Seal the meat around the cheese completely. Any exposed cheese leaks out during baking and you lose the surprise center.
• Quarter the peppers evenly so the meatballs sit securely. Wobbly pepper boats tip over in the oven.
• Check at 20 minutes. The meatballs should be cooked through and the peppers tender but not collapsed.

Variations

• Pepper jack filling: Use pepper jack cheese instead of Monterey Jack for a spicier melted center.
• Turkey patties: Swap beef for ground turkey and increase the chorizo slightly to keep the flavor bold.
• Salsa topping: Spoon warm salsa over the baked pepper cups before serving for extra color and tang.