1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. In a bowl mix dairy-free cream cheese, dairy-free shredded cheese and garlic powder until combined.

3. Slice jalapeños into ¼ inch rounds and slice Chicken Nuggets in half vertically.

4. To one side of each Chicken Nugget, add 2 teaspoons of cream cheese mixture and 1 slice of jalapeno.

5. Place the other half of each chicken nugget on top of the mixture and wrap each with a ½ slice of bacon.

6. Place Poppers on lined baking sheet with seam of bacon down.

7. Bake Poppers for 15 minutes at 400°F then increase the temperature to 475°F and bake for another 15 minutes until bacon is crispy.