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Ingredients
- 1 1/2 cups Original Bisquick® mix
- 1/2 lb bulk chorizo sausage
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 1/2 teaspoon ground chipotle powder
- 2 tablespoons chopped fresh cilantro
- 1 can (11 oz) Green Giant® southwestern style corn, drained
Details
Servings 60
Preparation time 20mins
Cooking time 45mins
Adapted from bettycrocker.com
Preparation
Step 1
1. Heat oven to 350°F. Grease or spray large cookie sheet with sides.
2. In large bowl, stir together all ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on cookie sheet.
3. Bake 23 to 27 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
EXPERT TIPS
> Smoked paprika can be used in place of the chipotle powder.
> Cover and freeze unbaked balls up to 1 month. Heat oven to 350°F. Place frozen balls on greased or sprayed cookie sheet with sides. Bake 25 to 30 minutes or until brown.
> Bake as directed; cover and freeze up to 1 month. Heat oven to 350°F. Place frozen balls on greased or sprayed cookie sheet with sides. Bake 10 to 12 minutes or until heated through.
> Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Cover loosely with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
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