Creamy Quinoa Jalapeño Poppers with Coconut Bacon

Creamy quinoa jalapeño poppers topped with smoky chipotle coconut bacon. So dreamy! And the perfect appetizer for game day.

Creamy Quinoa Jalapeno Poppers with Coconut Bacon on a lined baking sheet

What if I told you that these Creamy Quinoa Jalapeño Poppers were not only SUPER delicious, but also healthy, gluten-free, protein-filled and easy-to-make? Basically, this recipe is a dream come true! I was inspired by an assignment that I currently have, where I have to come up with 10 great quinoa recipes, but lucky for you guys the publisher wasn’t super into this idea. Now, we win because I get to post it on the internet for everyone to enjoy. 😉

fresh jalapeños

Maybe you’re wondering how something so magnificent-looking is also nutritionally well-rounded? The creamy filling is made of a mixture of cooked quinoa and silken tofu, plus a little coconut oil and some seasonings. These ingredients mean that there is a fair amount of protein (instead of just fatty cream cheese), and you have all of your essential amino acids from the quinoa. At this point, the coconut bacon on top is a flavorful bonus!

slicing fresh jalapeños

Speaking of coconut bacon, I used Phoney Baloney’s Chipotle BBQ flavor, but you can definitely make your own like I have in the past for these Mexican Twice Baked Potatoes! It gives the right amount of savory, smoky, crunchiness to the creamy popper. I’m serving these at a potluck tomorrow and so far have had good feedback from the interns (my omnivore folks), but I can’t wait to hear what a bunch of vegan bloggers have to say about them!

Creamy Quinoa popper filling

In other popper-unrelated news: the book contract has been SIGNED! Wheeeee! The due date for my manuscript is September 1st with photos due sometime in September. I feel like this year is going to be gone and over before I know it, but what a good problem to have in this case. From what I was told, the book will come out sometime in 2016! Before then, I will put out a calling for recipe testers, but I don’t need all y’all awesome people just yet. 😀

creamy quinoa jalapeno poppers

Now, back to popper-heaven AKA the recipe!

Creamy Quinoa Jalapeno Poppers with Coconut Bacon

One Year Ago: Apple Fennel Seitan Dogs // Two Years Ago: Trio of Brunch Beverages // Three Years Ago: Baked Spinach Falafel with Homemade Tzatziki

Creamy Quinoa Jalapeno Poppers with Coconut Bacon

Creamy Quinoa Jalapeño Poppers with Coconut Bacon

Yield: 16
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Creamy quinoa jalapeño poppers topped with smoky chipotle coconut bacon. Dreamy!



  • 1/3 cup white quinoa, rinsed
  • 3/4 cup vegetable broth
  • 12 oz . firm Silken tofu
  • 2 tablespoons lemon juice
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut vinegar, you can sub with a smaller amount of ACV
  • 1 tablespoon nutritional yeast
  • 1/2 tablespoon onion powder
  • 1- 1 1/4 teaspoons of sea salt, or to taste


  • in Eight 3-4" long green jalapeños, cut half lengthwise with seeds/septums scooped out
  • 2 teaspoons cornmeal
  • 2 teaspoons nutritional yeast
  • 1/2 cup coconut bacon



  1. Place the quinoa and vegetable broth in a small pan over medium-low heat and covered with a lid. Cook for 15-20 minutes, or until all liquid is soaked up and the quinoa is soft. Fluff with a wooden spoon or fork.
  2. While the quinoa is cooking, place the rest of the filling ingredients into a food processor and puree until completely smooth. Once the quinoa is cooked, stir it into the tofu mixture until combined.


  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Fill each pepper half with 1 1/2-2 tablespoons of the creamy filling and place on the baking sheet. Repeat until all are filled and lined up on the sheet.
  3. Mix the cornmeal and nutritional yeast together in small dish and sprinkle it over the poppers.
  4. Place the baking sheet in the oven and bake for 15 minutes.
  5. After 15 minutes have passed, gently press the coconut bacon pieces into the top of each popper. Then bake for an additional 2-3 minutes, but make sure not to burn the coconut bacon pieces.
  6. Once out of the oven, let the poppers cool for 2 minutes and serve warm.
Nutrition Information:
Yield: 16 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Creamy Quinoa Jalapeno Poppers with Coconut Bacon on a baking sheet

Have a great weekend, everyone!

Creamy Quinoa Jalapeno Poppers with Coconut Bacon

32 Comments on “Creamy Quinoa Jalapeño Poppers with Coconut Bacon

  1. These look incredible, and huuuuge congratulations on signing your book deal. I can’t wait!!

  2. You are a genius!

    Also, sidebar, I’d love to feature you on my blog, if you’re interested. I have a much smaller following, but I adore EVERYTHING you do, so yeah. <3

    • Thanks darling! And what’d you have in mind? 😀

  3. I will definitely make these. They look tasty! Congrats on the book deal. If you have a book signing, I will be there.

    • Awesome! I’m not sure what I’m going to do as far as a book tour goes, but I really would like to do one!

  4. yeeeeeeeee so excited for you Jackie!!

    and, ha! I think they just do not realize how much we love our jalapeño poppers on this side of the pond, I had a popper recipe taken off the list also!

    these look fantastic.

    • After she turned it down and said another tried for it I KNEW it had to be you! ha ha And for real, they just don’t know the realness that are jalapeño poppers. <3

  5. Pingback: Click: Murder Free Chianti, Vegan Sex, Meatless Monday at a Steakhouse, Making Mustard, Lunchmoney Lewis and Other Things That Titillated My Fingers This Week « Write.Click.Cook.Listen

  6. These poppers sound super delicious! I admit that I had to look up coconut vinegar –I’ve never seen it or even heard of it before. I bet it brings a really interesting flavor to the finished product!

  7. Pingback: Link Love 4/14 - Health.Balance.Happiness. | Health.Balance.Happiness.

  8. Pingback: avocado mango salsa | brooklyn supper

  9. Pingback: Football Finger FoodsFully Loaded Vegan Queso DipCreamy Quinoa... - Vegan Blog

  10. Pingback: Spring White Chocolate Matcha Bark | | Vegan Yack Attack

  11. Pingback: Quinoa Fennel Chickpea Salad | | Vegan Yack Attack

  12. Pingback: Grilled Asparagus, Cream Sauce & Ribbons | Vegan Yack Attack

  13. Pingback: Vegan Savory Oat Breakfast Bowl with Lenox Dishware

  14. Pingback: Quick & Easy Game Day Recipes - Veggies Don't Bite

  15. Pingback: Refreshing Strawberry Turmeric Salad – Vegan Yack Attack

  16. Pingback: 16 VEGAN APPETIZERS – The Lifestyle Hacks | Food Recipes, Fitness, & DIY

  17. Pingback: Gluten-free Pistachio Cheesecake – Vegan Yack Attack

  18. Pingback: Healthy + Happy Finds for April -

  19. Pingback: Squash Queso Dip: Super Bowl Snack Time – Vegan Yack Attack

  20. Pingback: 16 Fun Vegan Appetizers - Dips, Bites, and Shareables!

  21. Pingback: Healthy + Happy Finds for April -

  22. Pingback: “Cream Cheese” Jalepeño Poppers – How We Cook Vegan

  23. Pingback: Unique Vegan Recipe’s for 2020 – Veggie Valentine

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe