Cheesy Chili Dog Jalapeño Poppers Wrapped in Buttery Crescent Bliss

June 23, 2026

Ingredients:

8 jalapeño peppers

8 oz cream cheese, softened

½ cup shredded Colby Jack cheese

¼ cup canned chili or homemade chili

1 package Lil Smokies sausages

1½ tablespoons BBQ seasoning

1 package crescent roll dough

2 tablespoons melted butter

Instructions:

Slice about ½ inch off the tops and bottoms of the jalapeños.

Cut each jalapeño lengthwise and remove the seeds with a spoon.

In a bowl, mix the cream cheese, Colby Jack cheese, chili, and BBQ seasoning until smooth and combined.

Fill each jalapeño half with the cheese mixture.

Press one Lil Smokie sausage into the center of each filled jalapeño.

Cut each crescent roll triangle in half to create 16 pieces of dough.

Wrap each stuffed jalapeño with a piece of crescent dough.

Brush the tops with melted butter.

For smoking, cook at 225°F for 30 minutes.

Increase the smoker temperature to 350°F and cook for 20–30 minutes more until golden brown.

For oven baking, bake at 350°F for 20–30 minutes until the dough is golden and fully cooked.

For softer jalapeños when baking, parboil them for 4 minutes before filling and wrapping.