Description
Delicious jalapeño poppers filled with a creamy chili cheese mixture, wrapped in flaky crescent dough, perfect for game day gatherings.
Ingredients
Scale
- 8 large jalapeños
- 8 oz cream cheese, softened
- 1 cup shredded Colby Jack cheese
- 1 cup thick bean-less chili
- 1 tablespoon BBQ seasoning
- 16 lil’ smokies sausages
- 1 tube refrigerated crescent roll dough
- 2 tablespoons butter, melted
Instructions
- Prep the jalapeños: Slice about half an inch off the stem and bottom tip. Cut each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and membranes.
- Mix the chili cheese filling: In a medium bowl, combine the softened cream cheese, shredded Colby Jack cheese, chili, and BBQ seasoning. Mix until smooth and well combined.
- Fill each jalapeño half with the chili cheese mixture, pressing one lil’ smokie sausage into the center.
- Wrap each filled jalapeño in crescent roll dough, covering the filling while leaving the ends visible.
- Brush each wrapped popper with melted butter for a golden finish.
- To cook in a smoker: Preheat smoker to 225°F and smoke for 30 minutes, then increase heat to 350°F and cook for additional 20-30 minutes.
- To cook in an oven: Preheat oven to 350°F. Place poppers on a parchment-lined baking sheet and bake for 20-30 minutes until golden brown.
- To cook in an air fryer: Preheat air fryer to 350-375°F, cook the poppers in a single layer for 10-15 minutes until golden brown.
Notes
Allow baked poppers to cool slightly before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Air Frying, Baking, Smoking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 popper
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg