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Mexican Patties

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Submitted by pray

YIELD

4 servings

PREP

50 min

COOK

30 min

READY

80 min

Ingredients

1 453.6
POUND G GROUND BEEF
1 237
CUP ML PRETZELS
crumbs *
½ 118
CUP ML ONIONS
chopped
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
seeded and chopped
2 3E+1
TABLESPOONS ML CHORIZO SAUSAGE
chopped *
1 15
TABLESPOON ML CHILI SEASONING MIX *
2 2
CLOVES CLOVES GARLIC
crushed
8 231.2
OUNCES ML/G MONTEREY JACK CHEESE
2 2
EACH EACH SWEET BELL PEPPERS
green

Directions

Preheat oven to 375℉ (190℃).

Combine all ingredients, except cheese and the 2 green peppers, in a medium bowl until well blended.

Make 10 meatballs with a 1 inch cube of Jack cheese in the center of each.

Cut peppers into quarters and remove seeds.

Place meatballs into the center of each pepper and bake 20 to 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 562 61% from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 686mg 29%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 86g
Vitamin A 8% Vitamin C 299%
Calcium 27% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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