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Jalapeño "Popper" WHEAT THINS

Summary

A twist on poppers for your next party

What You Need

  • 3/4 cup light sour cream
  • 1/4 cup thick and chunky salsa
  • 100 WHEAT THINS Original Snacks (about 3 cups)
  • 2 oz. white cheddar cheese, finely shredded (1/2 cup)
  • 8 fresh jalapeño peppers, each cut into 25 thin slices

Instructions

  1. Heat oven to 350°F.
  2. Mix sour cream and salsa until blended. Refrigerate until ready to serve.
  3. Place WHEAT THINS in single layer on 2 parchment-covered baking sheets; sprinkle with cheese, being careful to not mound cheese on centers of WHEAT THINS.
  4. Top with peppers.
  5. Bake 10 to 12 min. or until golden brown. Cool completely.
  6. Serve with the sour cream mixture.
Cooking time (duration)

Prep Time: 15 min Total Time: 57 min

Number of servings (yield)

10 servings, about 2 Tbsp. dip and 10 WHEAT THINS each

Category

Appetizer

Related

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Nutritional Information

Per Serving: 170 calories, 8g total fat, 2g saturated fat, 10mg cholesterol, 280mg sodium, 23g carbohydrate, 3g dietary fiber, 6g sugars, 4g protein

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 WHEAT THINS. NOTE: If you want to "refresh" the topped WHEAT THINS 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 the topped WHEAT THINS with your favorite party spread or dip.

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