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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, ½ cup whole milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon cayenne pepper, and ½ 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.