Spicy Mexican Sausage Balls (Chorizo & Jalapeño)
These Spicy Mexican Sausage Balls are bold, cheesy, and packed with chorizo heat, jalapeños, and melty pepper jack. A crowd-pleasing appetizer perfect for game day, parties, and spicy snack lovers.
Equipment
- baking sheet
- parchment paper
- stand mixer or mixing bowl
- cookie scoop
Ingredients
- 1 lb raw Mexican chorizo (casings removed)
- 8 oz cream cheese, softened
- 2 cups Bisquick baking mix
- 2 cups pepper jack cheese, freshly shredded
- 1/4 cup jalapeños, diced (fresh or pickled)
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a stand mixer or large bowl, beat raw chorizo and softened cream cheese until fully combined.
- Add Bisquick, shredded pepper jack cheese, and diced jalapeños. Mix until a uniform dough forms.
- Use a cookie scoop to portion 1-inch balls. Roll smooth with hands.
- Arrange balls 1 inch apart on the baking sheet and bake for 20–25 minutes until browned and cooked through.
- Let cool slightly before serving. Serve with queso dip or salsa.
Notes
Ensure the cream cheese is fully softened so it blends smoothly with the chorizo. Chorizo releases more oil than standard sausage, so let the cooked balls rest on paper towels to absorb excess grease. For extra tang, use pickled jalapeños; for bright heat, use fresh. Freeze unbaked balls on a tray before transferring to a bag—bake straight from frozen by adding 3–5 extra minutes.