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.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 200 |
| % Daily Value* | |
| Fat 11g | |
| Saturated 3.5g | |
| Cholesterol 15mg | |
| Sodium 220mg | |
| Carbohydrate 23g | |
| Dietary fiber 1g | |
| Sugars 3g | |
| Protein 5g | |
| Calcium | 7 %DV |
| Iron | 8 %DV |
| Potassium | 3 %DV |
