Green Chile And Cheese Sausage Poppers Recipes

Steps:

• 1. To make the popper filling, combine the cheeses in a medium-size bowl and stir them together with a fork. Put the cheese mixture in a gallon-size zipper-top plastic bag and cut a small hole in one corner of the bag. Squeeze each jalapeño full of the cheese mixture. Place the cheese-filled jalapeños in the egg carton. Push a pecan half into each pepper. Wrap a half strip of bacon around each jalapeño and secure with a toothpick.
• 2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.
• 3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the jalapeños on the indirect side of the grill. When the smoke starts to rise, close the lid.
• 4. Smoke the peppers at 350°F for 1 hour and 15 minutes until the bacon is cooked and the jalapeño have a smoky aroma.

Steps:

• 1. Allow sauage and cheese to sit out at room temperature for about 30 minutes before preparing.
• 2. Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. Set aside.
• 3. In a large bowl, combine sausage and biscuit mix, using hands. Once ingredients are combined, add cheeses, chiles, milk and spices. Mix well.
• 4. Using a 1-tablespoon scoop or a heaping teaspoon, portion mixture and shape into balls, about 1" in size. Place them on parchment paper.
• 5. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm with sauce for dipping. Enjoy!