Bacon Enchilada Jalapeno Poppers


Made with a dairy free enchilada cashew cream, these Bacon Enchilada Jalapeño Poppers are the perfect party appetizer made with only 5 ingredients! A quick and easy dish that’s perfect for summer get togethers and game day.


  • 10 jalapeños
  • 1 large Haas avocado
  • 1 cup cashews, soaked overnight in water
  • 1/2 cup enchilada sauce 
  • 1 16oz package bacon



  1. Preheat oven to 400 degrees.

  2. Cut the tops off each jalapeño and cut in half. Using a spoon, scrape out the seeds and white membrane.

  3. Drain the cashews and pour into a food processor. Add the enchilada sauce and pulse until smooth and creamy.

  4. Scoop roughly 1 1/2 teaspoons of the cashew cream into each jalapeño half and top with a slice of avocado.

  5. Gently wrap a piece of bacon around the jalapeño, securing with a toothpick if desired (not necessary). For smaller jalapeños, slice the bacon in half instead of using a whole strip to wrap.

  6. Place the bacon jalapeños on a cooling wrack and place on top of a baking sheet to catch excess bacon grease.

  7. Cook in the oven for 30 minutes.

  8. If desired, top with a dollop of sour cream once cooled.

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