Start by rinsing your jalapeños under cold water. Slice off the stem and bottom tips, then cut each pepper in half lengthwise. Carefully remove the seeds and membranes with a spoon—wearing gloves helps protect your skin from the heat. Set the prepared jalapeño halves aside for stuffing later.

In a mixing bowl, combine the softened cream cheese, shredded Colby Jack cheese, your favorite chili, and BBQ seasoning. Stir the mixture until it’s smooth and creamy, ensuring all ingredients are well incorporated.

Take each jalapeño half and generously fill it with the cheese mixture, using a small spoon to pack it in. Press a lil' smokie sausage into the center of each stuffed pepper.

Unroll your crescent roll dough and slice the triangles in half. Carefully wrap each stuffed jalapeño half with the dough, leaving the ends exposed. Pinch the seams to seal them tightly.

Melt a couple of tablespoons of butter and use a pastry brush to generously coat the outside of each wrapped jalapeño popper.

For smoking, preheat your smoker to 225°F and smoke for 30 minutes, then increase to 350°F and continue cooking for 20-30 minutes. For baking, heat the oven to 350°F and bake for 20-30 minutes. If using an air fryer, cook at 350-375°F for 10-15 minutes.