Slice about ½ inch off the tops and bottoms of each jalapeño, then cut them lengthwise and remove the seeds with a spoon.
In a bowl, mix together the softened cream cheese, shredded colby jack cheese, chili, and BBQ seasoning until well combined.
Fill each jalapeño half with the cheese mixture, then press a little smokie sausage into the center.
Cut each crescent roll triangle in half to make 16 pieces, then wrap each filled jalapeño with dough.
Brush each wrapped popper with melted butter.
For smoking, cook at 225°F for 30 minutes, then increase heat to 350°F and cook another 20–30 minutes until golden brown.
For oven baking, cook at 350°F for 20–30 minutes until the dough is golden and fully cooked through.
Optional: If baking, parboil jalapeños for 4 minutes before filling for a softer texture.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Servings: 6
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