Tex-Mex Cheese Balls
1 lb. bulk sausage
1 lb. Monterey Jack cheese, grated
1 1/2 tbsp. chili powder
2 tsp. cumin
1/4 bunch cilantro, chopped fine
1/2 cup shallot bottoms, sliced fine
1 6-oz. can green chile peppers, chopped
3 cups Bisquick Mix
Combine all ingredients in a large stainless steel bowl. Roll the
sausage mixture into small bite-sized balls. (About the size of
large marbles.) Arrange the balls on two parchment lined-half sized
baking sheets. (If desired the pans can be wrapped in film and
frozen.
Preheat oven to 300 degrees F and bake uncovered for 20 minutes or
until the balls have a golden brown crust. Remove from oven and cool
for 10 minutes. Serve with salsa or warmed nacho cheese sauce.
Yield: 100 to 120 balls |