Nacheez Jalapeno Popper Casserole (with video)

Posted on: March 3rd, 2016 by Ilsa

Serves 6


1 (32 oz.) bag frozen tater tots, thawed
1 (8 oz.) tub vegan cream cheese, softened
2 jars Nacheez, any flavor
1/2 cup Baco’s, separated in two 1/4 cups
1/4 cup jalapeño pepper, seeds removed and minced, plus 3 jalapeños, thinly sliced (or use 4 oz can of minced Ortega peppers and a small can of whole peppers)
1/3 cup green onion, finely chopped


Preheat oven to 425º F.

Spread Tater Tots out in a 10×10 inch baking dish and bake for 15-20 minutes or until very crispy. You will have extra Tater Tots that you can cook at the same time on a separate cookie sheet (to snack on!).

In a large bowl, combine cream cheese, 1/4 cup of the Baco’s, 3 TBS of the Nacheez and the minced jalapenos (or Ortega peppers) and mix together. If it’s too thick to stir, you might want to add a bit of water, 1 TBS at a time.

Remove Tater Tots from oven. Spread cream cheese mixture evenly over the tots and then spread remaining Nacheez over the top.

Sprinkle remaining Baco’s and green onion over the Nacheez. Arrange thinly sliced jalapenos in a lattice pattern on top.

Bake for 20 minutes, until the Nacheez next to the casserole dish is golden brown and bubbly.

Remove from oven and serve hot!

Nacheez Jalapeno Popper Casserole

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