Green Chile and Cheese Sausage Poppers
Make sausage poppers with green chiles, cheese, hot Italian sausage, and Bisquick. An easy game day recipe to feed a hungry crowd!
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.
Notes
Make-Ahead Tips: The poppers can be assembled and stored in the refrigerator, covered, for up to 24 hours before baking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F oven for 8–10 minutes, or microwave briefly until warmed through. The oven keeps them crispier.
Freezing: You can freeze the unbaked poppers on a sheet pan until solid, then transfer them to a freezer bag for up to 3 months. Bake from frozen at 350°F for 25–30 minutes. Fully baked poppers can also be frozen and reheated in the oven until hot.
Nutrition
Serving: 1 | Calories: 35cal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 83mg | Sugar: 1g | Fiber: 0.1g | Calcium: 49mg | Iron: 0.1mg