Jalapeño "Popper" WHEAT THINS

Love jalapeño poppers but don't love the work of making them? Try these deconstructed poppers. With all the flavor but only 15 minutes of work!

Prep time:

0 min

Total time:

0 min

Servings:

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

Ingredient list

¾ cup light sour cream
¼ 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

Directions

Heat oven to 350°F.

Mix sour cream and salsa until blended. Refrigerate until ready to serve.

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.

Top with peppers.

Bake 10 to 12 min. or until golden brown. Cool completely.

Serve 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 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.

Nutrition factsNutrition information

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