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Chili Dog Poppers (Jalapeño Pigs in a Blanket)

Chili Dog Poppers (Jalapeño Pigs in a Blanket)

Spicy, cheesy, and wrapped in buttery dough, these Chili Dog Poppers from Bear Mountain ambassador Jordan Hanger are the ultimate mashup of jalapeño poppers and pigs in a blanket. Smoky heat, creamy filling, and golden crescent crust make them a guaranteed crowd-pleaser for game day or backyard hangs.

Prep

20 minutes

Cook time

50–60 minutes

Serves

16 poppers

Steps

  1. Slice about ½ inch off the tops and bottoms of each jalapeño. Cut lengthwise to split in half and remove the seeds and membranes with a spoon.
  2. In a bowl, combine the cream cheese, shredded cheese, chili, and BBQ seasoning. Mix until smooth and well incorporated.
  3. Spoon the filling evenly into each jalapeño half and place one little smokie in the center.
  4. Cut each crescent roll into two pieces to make 16 portions. Wrap one piece of dough around each filled jalapeño and brush with melted butter.
  5. Preheat your smoker to 225°F. Place the poppers on the smoker and cook for 30 minutes.
  6. Increase the temperature to 350°F and cook for an additional 20–30 minutes, until the dough is golden brown and fully cooked.
  7. Remove from the smoker, let cool slightly, and serve warm.

Ingredients:

  • Bear Mountain Tailgating BBQ Pellets
  • 8 jalapeño peppers
  • 8 oz cream cheese, softened
  • ½ cup shredded cheese (Colby Jack or cheddar)
  • ¼ cup canned or homemade chili
  • 1 package little smokies
  • 1½ TBSP BBQ seasoning
  • 1 package crescent roll dough
  • 2 TBSP butter, melted

watch recipe video

Chili Dog Poppers (Jalapeño Pigs in a Blanket)

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Tailgating BBQ Craft Blends® Wood Pellets

Tailgating BBQ Craft Blends® Wood Pellets

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