Wednesday, December 12, 2012

Green Chile and Cheese Sausage Poppers

Picking party food is tough for any occassion, but when you gather your closest friends and family you really want them to enjoy themselves.  My 'crew' is pretty laid back.  It's all about the company with us.  But, lets say we are never hurting in the food department. 

Finger food is the perfect dinner for our parties. For our Christmas party I decided
meatballs would be a great make ahead dish that could warm in the crock pot with little effort.  Boy, was I right.  I emptied 2 bottles of my favorite honey BBQ sauce with 5 diced chipotles peppers into a 5 quart crock pot.  Then added my Green Chile and Cheese Sausage Poppers.  They were fantabulous! In another pot I kept my Sweet and Sour meatballs simmering.

Being the over achiever that I am...  I made 2 batches of these Green Chile and Cheese Sausage Poppers.  Seriously.  200 meatballs.  I froze half and defrosted them as needed.  They are perfect even on their own, no dipping sauce needed.

You are going to love these.  The green chiles, spices and hot Italian sausage give these fantastic flavor that will keep them coming back for more.

Enjoy!  With love from our Simply Delicious Kitchen to yours! XOXO

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Sweet and Sour Meatball Poppers - perfect for every party or any dinner. So good, you can't stop poppin' 'em! Simple and delicious.


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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 (I used turkey)
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 inspired by several sources Betty Crocker and Paula Deen and AllRecipes

Click here for a printable version of this recipe - The Slow Roasted Italian.com

14 comments:

  1. These look amazing! What a great party appetizer:)

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  2. Oh my goodness, this post was made for me!! YUM!!

    I saw on Facebook that you're feeling under the weather... get well soon!! :)

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  3. These look amazing is there a recipie for the top green chili meatballs? I would love to make these for our Christmas Party!!

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  4. Omg Im sooo tired I kept looking and looking and theres the recipie sorry for my last post :) These look amazing!!

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  5. Love this spin on a holiday favorite! Happy holidays to you and your family!

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  6. can the green chile and cheese sausage poppers be made ahead and frozen?

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    Replies
    1. Yes, we make them ahead and freeze them. I use a gallon freezer bag and take out what I need and defrost it or microwave them.

      Enjoy!

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  7. Im Making these again tonight :) We just love these!!

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  8. Making these for superbowl Sunday, yummy!

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  9. What is your suggestion for a dip with these?

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    Replies
    1. I love these on their own, but they are superb with bbq sauce or ranch! Thanks for asking.

      Have a great party.

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  10. I made this last night for my family and some a group of friends They were absolutely delicious! Thanks!

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  11. I don't have a mixer, can I still make these using my hands?

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    Replies
    1. Absolutely! Enjoy and let us know how it goes.

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