Let’s dive into the fun part, where the magic truly happens!

1. Preheat your oven to 375°F and line a baking sheet with parchment paper. This step always reminds me of how my abuela would meticulously prepare her cooking space, ensuring everything was just right.
2. In a large mixing bowl, combine the softened cream cheese and ground sausage. I find it’s best to use your hands for this, as it ensures everything mixes evenly—just like making dough with my grandmother.
3. Add the drained Rotel, shredded cheddar cheese, garlic powder, and black pepper. Mix until all ingredients are well incorporated.
4. Slowly add in the flour and baking powder, mixing until a dough forms. It should be slightly sticky but firm enough to hold its shape.
5. Roll the mixture into 1-inch balls and place them on the prepared baking sheet, leaving some space between each ball.
6. Bake in the preheated oven for 18-20 minutes, or until golden brown and cooked through. The aroma will fill your kitchen, much like the fragrance of my abuela’s sopa de fideo simmering on the stove.
7. Let them cool for a few minutes before serving. This is the hardest part, I promise!