Jalapeño "Popper" WHEAT THINS

Jalapeño "Popper" WHEAT THINS

Prep time15 min
Total time57min
ServingsMakes 10 servings, about 2 Tbsp. (30 mL) dip and 16 topped crackers (50 g) each.
  • ¾ cup light sour cream
  • ¼ cup thick salsa
  • 160 Wheat Thins Crackers (about 5 cups)
  • ¾ cup shredded white cheddar cheese
  • 8 mixed fresh green and red jalapeño peppers, each cut into 20 thin slices
  • Heat oven to 350°F.
  • Mix sour cream and salsa until blended. Refrigerate until ready to serve.
  • Place half the crackers in single layer on each of 2 parchment-covered baking sheets.  Sprinkle with cheese, being careful to not mound cheese on centres of crackers.
  • Top with peppers.
  • Bake 10 to 12 min. or until golden brown. Cool completely.
  • Serve topped crackers with the sour cream mixture.
Recipe Tips
  • Substitute
    Substitute 1/4 cup finely chopped jalapeño peppers for the sliced peppers.
  • Make Ahead
    These tasty snacks can be baked ahead of time. Cool, then store in tightly covered container at room temperature up to 5 days. Prepare dip just before serving with the baked crackers. NOTE: If you want to "refresh" the topped crackers before serving as directed, place them in a single layer on baking sheet. Bake in 350°F oven 3 to 5 min. or just until crisp.
  • Make it Easy
    Omit sour cream and salsa. Serve topped crackers with your favourite party spread or dip.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 11g 
   Saturated 3.5g 
Cholesterol 15mg 
Sodium 220mg 
Carbohydrate 23g 
   Dietary fiber 1g 
   Sugars 3g 
Protein 5g 
Calcium7 %DV
Iron8 %DV
Potassium3 %DV

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