3/4 cup biscuit/baking mix
1 cup (4 oz.) shredded sharp cheddar cheese
3 tbsp. water
2 tbsp. canned chopped green chilies, drained
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| SPICY SAUSAGE CHEESE PUFFS | |||||
| Yields about 3 dozen | |||||
| 1/4 lb. spicy bulk pork sausage 3/4 cup biscuit/baking mix 1 cup (4 oz.) shredded sharp cheddar cheese 3 tbsp. water 2 tbsp. canned chopped green chilies, drained |
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| In a small skillet, cook sausage over medium heat until no longer pink; drain and cool completely. In a bowl, combine biscuit mix and cheese. Stir in the sausage, water and chilies. Shape into 1-in. balls. Place 2-in. apart on well-greased baking sheets. Bake at 400 for 12-15 minutes or until lightly browned. Serve warm. Refrigerate leftovers. | |||||