Remove stem, seeds, and ribs, and cut bell pepper into 1" dice.

Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Zest and halve lime. Cut one half into wedges and juice the other half.

Stem and coarsely chop cilantro.

Finely crush crackers.

In a mixing bowl, combine crackers, ground beef, 1/3 the mayonnaise (reserve remaining for sauce), chile and cumin rub, and 1/4 tsp. salt. Form mixture into 8 equally-sized meatballs.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add meatballs to hot pan. Roll occasionally until browned all over, 5-7 minutes.

Reduce heat to low. Drain any excess liquid from pan, if desired. Pan will be hot! Use caution.

Add enchilada sauce (to taste), 3/4 the chipotle pepper paste (use less if spice-averse; reserve remaining for sauce), and 2 Tbsp. water. Stir to combine and bring to a simmer.

Once simmering, cover and stir occasionally until meatballs are coated and reach a minimum internal temperature of 160 degrees, 3-5 minutes.

Remove from burner.

While meatballs cook, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add bell peppers and a pinch of salt and pepper to hot pan. Stir occasionally until peppers are slightly tender, 3-4 minutes.

Add zucchini and stir occasionally until vegetables are tender, 4-5 minutes.

Remove from burner. Stir in fiesta seasoning, a pinch of salt, 1 Tbsp. water, and 1 tsp. lime juice until combined.

While vegetables cook, continue recipe.

In another mixing bowl, combine remaining mayonnaise, 1/4 tsp. lime zest, and remaining chipotle pepper paste (to taste).

Plate dish as pictured on front of card, topping meatballs with cilantro. Garnish vegetables with sauce (to taste) and cheese. Squeeze lime wedges over to taste. Bon appétit!