If chili dogs and jalapeño poppers had a baby you would get these chili dog poppers in a blanket! These are cheese and chili filled jalapeños, stuffed with a little smokie sausage and wrapped in golden brown crescent dough. Talk about a show stopping appetizer.
Ingredients you need for Chili dog poppers in a blanket.
Canned chili (Or homemade if you have it)
Cream cheese
Colby jack cheese
Butter
BBQ Seasoning
Crescent roll dough
Jalapeños
How to make chili dog poppers in a blanket.
Prepare the jalapenos
Prep the jalapeño peppers by cutting a ½ inch of the top, removing the stem, and a ½ inch from the bottom. Then cut them length wise and remove the seeds.
Make the cream cheese mixture
In a medium bowl combine cream cheese, shredded colby jack cheese, chili, and bbq seasoning. You can use my homemade bbq seasoning or your favorite store bought brand.
Mix everything together to incorporate and move to filling each slice of jalapeno.
Putting it all together
You can use a piping bag but a spoon will do just as fine. Take a scoop of the popper filling and place about a tablespoon into each jalapeno piece. Next, place a little smokie into the filling and push it into the center.
Then take a piece of crescent roll, cut it half and wrap each filled jalapeno. Brush on some melted butter or egg wash on the crescent rolls and get cooking!
Cooking the chili dog poppers in a blanket
I smoke my poppers because I like the flavor a little better but doing them in your oven works great!
If using a smoker, start at 225°F for 30 minutes and then increase the temperature to 350°F for another 20-30 minutes. That will give you more smoke and allow the jalapeño to cook a little longer.
In the oven bake them at 350°f for 20-30 minutes. You know they are done when the dough has puffed up, become golden brown and the jalapenos have softened some.
Storing and reheating
Store the chili dog poppers in a blanket in a shallow airtight container for up to 5 days in the refrigerator.
To reheat, place them in your microwave on high for 30 seconds or to crisp them up, use an air fryer or your oven at 350°f for 3-5 minutes.
Check out these other appetizers with bacon and jalapeño.
Jalapeño poppers pigs in a blanket
Smoked bacon wrapped chicken bombs
Print
Chili Dog Poppers in a Blanket.
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
Ingredients
- 8 jalapeno peppers
- 8 oz softened cream cheese
- ½ cup shredded colby jack cheese
- ¼ cup of canned chili (Or homemade)
- 1 package of lil smokies
- 1.5 tablespoons bbq seasoning (Homemade or store-bought)
- 1 package of crescent roll dough
- 2 tablespoons melted butter
Instructions
- Slice a ½ inch off the tops and bottoms of your jalapeño peppers. Then cut lengthwise to split in half and remove seeds with a spoon.
- Make the filling by combining softened cream cheese, colby jack cheese, chili, and bbq seasoning. Mix together to incorporate.
- Fill each jalapeño piece with the filling you just prepared and place a little smokie sausage in the center of it.
- Cut each piece of crescent roll dough in half (should have 16 pieces). Then wrap each filled jalapeño with a piece of crescent roll dough. Brush each piece of dough with melted butter.
- Smoke jalapeño poppers pigs in a blanket at 225°F for 30 minutes and then at 350°F for 20-30 minutes until dough is golden brown and cooked all the way through. If baking in oven, cook at 350°F for 20-30 minutes until dough is golden brown and cooked all the way through.
Notes
*If cooking in the oven, you can parboil the cut jalapenos for 4 minutes first before filling and wrapping them.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Chris says
Ok when do you add the chili?
Jordan Hanger says
Hey Chris see step 3 in the recipe