Easy Game Day Cheesy Chili Dog (Print Format)
Jalapeños stuffed with chili, cheese, and smoky sausage, all baked in crescent dough for the perfect appetizer bite.
# Ingredients:
→ Main Ingredients
01 -
8 large fresh jalapeños
02 -
1 cup chili (thick and bean-less, canned or homemade)
03 -
1 cup shredded Colby Jack cheese
04 -
4 oz cream cheese, softened
05 -
1/2 teaspoon BBQ seasoning
06 -
16 lil’ smokies sausages
07 -
1 tube refrigerated crescent roll dough
08 -
2 tablespoons melted butter
# Steps:
01 -
Slice off half an inch from the stem and bottom of the jalapeños to create stable boats. Halve lengthwise and remove seeds and membranes using a small spoon. Wear gloves to avoid skin irritation.
02 -
In a bowl, combine softened cream cheese, shredded Colby Jack cheese, chili, and BBQ seasoning. Stir until smooth and well mixed.
03 -
Fill each jalapeño half with the chili cheese mixture. Press a lil’ smokie gently into the center of each filled jalapeño.
04 -
Cut crescent roll dough into 16 smaller pieces. Wrap each piece around a filled jalapeño, ensuring the filling is covered but the ends of the jalapeño are exposed.
05 -
Brush each wrapped jalapeño popper lightly with melted butter for a golden finish.
06 -
For smoking: Cook at 225°F for 30 minutes, then increase to 350°F for an additional 20-30 minutes until dough is golden brown. For baking: Preheat oven to 350°F and bake for 20-30 minutes. For air frying: Preheat air fryer to 350-375°F and cook for 10-15 minutes, checking for golden brown dough.
# Tips:
01 -
Wear gloves when handling jalapeños to avoid skin irritation.
02 -
Choose thicker, bean-less chili for a firmer filling.
03 -
Parboiling jalapeños creates a softer texture for guests sensitive to spice.