Green Chile and Cheese Sausage Poppers
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Golden, cheesy, and just the right amount of spicy, these Green Chile Cheese Sausage Poppers are the kind of snack that disappears before the game even starts. They bake up into little bites of comfort: crisp on the outside, gooey and savory in the middle, and just smoky enough from the green chiles to keep everyone reaching for “just one more.” Perfect for game day, parties, or anytime you need a crowd-pleasing finger food, these sausage appetizers are bite-sized flavor bombs that deliver big satisfaction. Once you set out a tray, don’t expect them to last long!!
Table of Contents
WHY YOU’LL LOVE THESE SAUSAGE APPETIZERS
- Crowd-Pleaser: These bite-sized snacks always disappear first at parties and game days.
- Cheesy & Gooey: Every popper is packed with melty cheese that keeps them moist and irresistible.
- Smoky Kick: Fire-roasted green chiles add depth and just enough spice.
- Easy Prep: Simple ingredients come together in minutes with no fuss.
- Make-Ahead Friendly: Assemble ahead or freeze for fresh-from-the-oven flavor anytime.
Sausage Poppers
Game day, holidays, random Tuesday night… I don’t really need an excuse to whip up these sausage cheese poppers.
They’re everything I love in one bite: gooey cheese, a little spice, and that golden biscuit-y crunch.
Honestly, I have to make a double batch if I want any leftovers because my family can take down a tray in minutes.
The fire-roasted green chiles give these sausage appetizers a smoky kick that takes them way beyond your average Bisquick sausage ball.
Dunk them in ranch, marinara, or queso… or just eat them straight off the tray like I do. No judgment.
INGREDIENT NOTES
- Biscuit Mix: Bisquick or another all-purpose biscuit mix keeps this sausage appetizer recipe quick and foolproof. Self-rising flour can work in a pinch, but you’ll need to adjust for fat and seasoning.
- Sausage: Hot Italian sausage adds bold flavor. Turkey sausage works well if you want a lighter option. Regular pork sausage or mild Italian sausage are also good substitutes.
- Monterey Jack Cheese: Melts beautifully and gives a creamy bite. Pepper Jack adds more heat, while cheddar adds a sharper flavor.
- Parmesan Cheese: Freshly shredded parmesan adds a salty, nutty depth and helps with browning.
- Green Chiles: Fire-roasted diced green chiles add a smoky kick. Be sure to drain well before mixing.
- Milk: Keeps the mixture moist and helps everything bind together.
- Spices: Garlic powder, onion powder, cayenne, and fresh ground black pepper build layers of flavor. Adjust the cayenne for more or less heat.
VARIATIONS
Cheddar & Jalapeño: Swap Monterey Jack for cheddar and add diced pickled jalapeños.
Breakfast Style: Use breakfast sausage and serve with maple syrup for dipping.
Spicy Kick: Add extra cayenne or a few dashes of hot sauce to the mix.
Tex-Mex Twist: Stir in a spoonful of taco seasoning and serve with salsa.
Bacon Ranch: Fold in crumbled bacon and serve with ranch dressing.
Pepper Jack Pop: Swap Monterey Jack for Pepper Jack cheese for extra heat.
BBQ Style: Use smoked sausage and serve with barbecue sauce for dipping.
SERVING SUGGESTIONS
- Game Day Favorite: Serve alongside sheet pan nachos and cheesy garlic bread for the ultimate spread.
- Holiday Party: Add to a platter with cheese, crackers, and veggies for a festive appetizer board.
- Family Gathering: Pair sausage poppers with hearty Cowboy Chili for a cozy combo.
- Potluck Hero: Bring them to a gathering with a side of marinara or ranch. I promise, they’ll vanish first!
SAUSAGE APPETIZER FAQ
You may have over- or undermixed the dough. Also, be sure to gently roll each portion into a ball instead of scooping it directly onto the baking sheet.
Pre-shredded cheese can sometimes make things greasy and cause the mixture to fall apart, so grate a fresh block for best results.
The edges should be golden and crispy, and the internal temperature should reach at least 160°F. Insert a meat thermometer into the center of one of the balls to check the temp.
Yes, and you have a few options to do so! Mix and portion out sausage cheese poppers, then cover and chill overnight before baking. Once baked, they’ll keep in the fridge for up to 3 days.
They can be frozen too. Roll into balls, then place on a baking sheet and flash freeze until solid. Transfer to a zip-top bag and store for up to 3 months.
Bake sausage poppers from frozen for 25-30 minutes at 350°F, or reheat frozen baked poppers for 8-10 minutes at the same temp.
What makes these sausage poppers work so well is the balance of fat, starch, and cheese.
The sausage provides moisture and flavor, the biscuit mix absorbs the drippings while creating structure, and the cheeses melt into gooey pockets that hold everything together.
The fire-roasted green chiles add a smoky depth while also releasing just enough liquid to keep the inside tender.
Even the spices play a role… garlic and onion powders layer flavor evenly through every bite.
It’s a little lesson in kitchen chemistry: the ratios ensure these sausage party appetizers stay moist inside, golden outside, and perfectly poppable.
DONNA’S PRO TIPS
- Room Temperature Ingredients: Let sausage and cheese sit out before mixing. They combine more evenly.
- Drain Chiles Well: Too much liquid makes the mix sticky and hard to roll.
- Portion for Consistency: Use a tablespoon scoop so they bake evenly.
- Don’t Overcrowd: Give each popper room on the sheet pan for golden edges.
- Check Doneness: Look for golden edges and use an instant-read thermometer. Sausage should reach 160°F internally.
- Serve Immediately: These sausage party appetizers are best warm, when the cheese is gooey.
- Make Ahead & Freeze: Prep unbaked poppers and freeze. Bake from frozen when guests arrive for fresh-from-the-oven flavor.
- Double Batch Smart: Make extra and freeze half. Future you will thank you!
TOOLS NEEDED
- Large Mixing Bowl: To combine all ingredients easily.
- Stand Mixer (Optional): Paddle attachment makes mixing less messy.
- Measuring Cups & Spoons: For accuracy.
- Baking Sheets: Lined with parchment for even baking.
- 1-Tablespoon Scoop: Keeps the poppers uniform.
- Parchment Paper: Prevents sticking and helps with cleanup.
- Instant-Read Thermometer: To check sausage doneness.
- Cooling Rack: Keeps sausage poppers crisp after baking.
Enjoy!
With love, from our simple kitchen to yours.
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Green Chile and Cheese Sausage Poppers
Ingredients
- 3 cups biscuit mix, (such as Bisquick)
- 1 pound uncooked hot Italian sausage, (I like turkey sausage here)
- 16 ounces Monterey Jack cheese, shredded (about 4 cups)
- 2 ounces parmesan cheese, shredded (about 1/2 cup)
- 1/2 cup whole milk
- 1 can fire roasted diced green chiles, drained (about 4 ounces)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon fresh ground black pepper
Instructions
- Bring Ingredients to Room Temperature: Let the sausage and cheese sit at room temperature for 30 minutes before starting. This helps them mix more easily.
- Preheat the Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mix the Dough: In a large mixing bowl, combine the 1 pound uncooked hot Italian sausage and 3 cups biscuit mix using your hands or the paddle attachment of a stand mixer. Once mixed, add 16 ounces Monterey Jack cheese, 2 ounces parmesan cheese, 1 can fire roasted diced green chiles, 1/2 cup whole milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/8 teaspoon cayenne pepper, and 1/2 teaspoon fresh ground black pepper. Mix until everything is well combined.
- Form the Poppers: Use a 1-tablespoon scoop (or a heaping teaspoon) to portion the mixture. Roll into 1-inch balls and place them on the prepared baking sheet.
- Bake: Bake for 20–25 minutes, or until golden brown and cooked through.
- Serve: Remove immediately from the pan and serve warm with your favorite dipping sauce.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2012, updated and republished November 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
These look amazing! What a great party appetizer:)
Oh my goodness, this post was made for me!! YUM!!
I saw on Facebook that you're feeling under the weather… get well soon!! 🙂
These look amazing is there a recipie for the top green chili meatballs? I would love to make these for our Christmas Party!!
Omg Im sooo tired I kept looking and looking and theres the recipie sorry for my last post 🙂 These look amazing!!
Love this spin on a holiday favorite! Happy holidays to you and your family!
can the green chile and cheese sausage poppers be made ahead and frozen?
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!
Im Making these again tonight 🙂 We just love these!!
Making these for superbowl Sunday, yummy!
What is your suggestion for a dip with these?
I love these on their own, but they are superb with bbq sauce or ranch! Thanks for asking.
Have a great party.
I made this last night for my family and some a group of friends They were absolutely delicious! Thanks!
I don't have a mixer, can I still make these using my hands?
Absolutely! Enjoy and let us know how it goes.
What size can chiles?
It is the small can (7 ounce). Enjoy!
I am the hospitality chair for a service organization and fix food for a 'hospitality room' for quarterly meetings. I've made meatballs three times now- different types- and I was so excited to find these recipes. I made these green chile meatballs today and obviously did something wrong because they flattened out. They taste good, but don't look much like a meatball. I also made the balsamic glazed meatballs and they are delicious and look like meatballs. 🙂 Any ideas to keep the green chile mratballs round?
I honestly have never experienced that. Perhaps the biscuit mix was not fresh or not thick enough. It should be nearly as dense as a meatball.
what is biscuit mix
We always make these for New Years Eve, they are great!