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Rainbow Chard & Jalapeño Poppers

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Total Time

Put a kicked-up, whole grain twist on a party-pleasing app.



  • 3 slices Wholesome Harvest® Country White Bread
  • 1 cup Pepper Jack cheese, shredded
  • 10 oz. sautéed rainbow chard
  • 7.5 oz. marinated artichoke hearts, drained and chopped
  • ½ cup mayonnaise
  • ⅓ cup sour cream
  • 8 oz. cream cheese, softened
  • 3 cloves garlic, minced
  • 1 jalapeño, sliced


Special Tools: Mini muffin pan


  1. Preheat oven to 350˚F. In a large bowl, combine Pepper Jack cheese, rainbow chard and artichoke hearts. Add the mayonnaise, sour cream, cream cheese and minced garlic, stirring until well combined.
  2. Trim the crust from each slice of bread and cut bread into quarters. Place one quarter into each cup of a mini muffin holder, pressing gently. Top each with rainbow chard mixture and one jalapeño slice. Bake for 20-25 minutes, or until bread is crispy and cheese is browned on top.