These Hatch Chile Pigs in a Blanket are the most requested recipe at every gathering! Roasted Hatch Green Chile, a creamy cheese filling, and mini sausages wrapped in buttery crescent rolls — pure comfort food that disappears fast.
This is the recipe I am asked to make the most often. No matter the event, my family and friends request these Hatch Chile Pigs in a Blanket. My gluten-free friends have even started asking me to make them in a muffin tin, so they can have all the deliciousness without the bread.
It started out as just an experiment. We began by adding a little chile, but it needed something else. We tried a little cheese, but that still didn't quite hit the spot. Adding the cream cheese mix was just perfect! The combination of Roasted Hatch Green Chile, creamy cheddar and cream cheese filling, and those little smokie sausages all wrapped up in buttery crescent rolls is pure magic. We use our own roasted chile and a touch of Hatch Green Chile Powder in the cream cheese for an extra layer of flavor. Once you start making these, no one will ask for anything else. They're the kind of appetizer that disappears in minutes and has people asking for seconds before the first batch is even done baking.
Green Chile Pigs in a Blanket
- Prep20 min
- Cook20 min
- Total40 min
- Serves16
Ingredients
Instructions
- Preheat oven to 375 degrees
- Line baking sheet with parchment paper
- Whip cream cheese, Hatch New Mexico Green Chile Powder, and garlic powder together
- Mix in 2 cups grated cheddar cheese
- Cut each crescent roll in half lengthwise
- On each half, place one slice of Roasted Hatch Green Chile, a spoonful of the cream cheese mixture, and a mini sausage
- Wrap the dough around the filling
- Bake for 20 minutes until golden brown
Made with Hatch New Mexico Green Chile Powder, grown by our family in the Hatch Valley for five generations.
Everything for this recipe
