Notes
The Seal is Key: The most important step is ensuring the edges are perfectly sealed so the cheese doesn’t leak during cooking. If needed, you can wet your fingers with a little water to help seal the edges.

Don’t Overcook: The goal is a fully cooked exterior with a molten center. A hot pan and precise timing are crucial. Using a digital meat thermometer can help; aim for an internal temperature of 160°F (71°C) for the meat, which should perfectly melt the enclosed cheese.

Get Creative: Feel free to experiment with the molten filling! A mix of cream cheese and shredded cheddar, or a cube of pepper jack, would be delicious.