1	lb.	bulk sausage
1	lb.	Monterey Jack cheese, grated
1 1/2	tbsp.	chili powder
2	tsp.	cumin
1/4	bunch	cilantro, chopped fine
1/2	cup	shallot bottoms, sliced fine
1	6-oz. can	green chile peppers, chopped
3	cups	Bisquick Mix

Combine all ingredients in a large stainless steel bowl. Roll the sausage mixture into small bite-sized balls. (About the size of large marbles.) Arrange the balls on two parchment lined-half sized baking sheets. (If desired the pans can be wrapped in film and frozen.

Preheat oven to 300 degrees F and bake uncovered for 20 minutes or until the balls have a golden brown crust. Remove from oven and cool for 10 minutes. Serve with salsa or warmed nacho cheese sauce.

Yield: 100 to 120 balls