Green Chile and Cheese Sausage Poppers

makes approximately 100 mini sausage cheese poppers

3 cups biscuit mix (I used Bisquick)
1 pound uncooked Hot Italian Sausage
4 cups shredded Monterey Jack cheese (16 ounces)
½ cup shredded Parmesan cheese
½ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
1/8 teaspoon cayenne pepper
1 can fire roasted diced green chiles
½ teaspoon fresh ground black pepper

Allow sausage and cheese to sit out at room temperature for about 30 minutes before preparing.
Preheat oven to 350ºF. Prepare a baking sheet with parchment paper.  Set aside. 

In a large bowl combine sausage and biscuit mix, using hands.  Mix with paddle attachment.  Once ingredients are combined, add cheeses, chiles, milk and spices.  Mix well with hands until completely combined.

Using a 1 tablespoon scoop or a heaping teaspoon, portion mixture and shape into balls, about 1” in size.  Place them on parchment paper.

Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm with sauce for dipping. Enjoy!

Recipe printed from
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