Low Sodium Jalapeno Poppers Recipe
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Jump to RecipeThis low sodium jalapeno poppers recipe is creamy, spicy, and easy to make – a delicious & flavorful low sodium appetizer with no added salt! Ready in less than 30 minutes, these little snacks are a great option for entertaining.
Fill jalapeno peppers with a delicious mixture of cream cheese, sweet corn, and green onions, and top with a cheesy low sodium Panko breadcrumb topping. Bake to perfection, and enjoy. This is one tasty appetizer that everyone at the table will enjoy (not just those who eat low sodium)!
Want more low sodium appetizers? Try our low sodium bruschetta, low sodium sour cream and onion dip, and our favorite low sodium cheese ball recipe!
I recently saw the most delicious looking jalapeno peppers on Pinterest (loaded with sodium, very dirty) and I knew I had to make a low sodium version that everyone can enjoy! I developed this recipe based on a mix of chili rellenos and jalapeno poppers, and gave it some extra flavor with fresh veggies and less cheese.
The result are perfectly cooked jalapenos, stuffed with a delicious cream cheese mixture, and baked with a crunchy breadcrumb topping. YUM! These are so flavorful that you’d be fine to serve these to guests who eat ‘normally’ and they wouldn’t be able to tell the difference.
Why This Recipe Works
- These low sodium jalapeno poppers are creamy, light, and so delicious.
- They make a great appetizer or comfort food snack when you have to use up extra jalapeno peppers.
- Easy to make – with only a handful of ingredients, these are inexpensive to make.
- Anyone can make these successfully following our easy step-by-step photos and directions below.
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
Fresh jalapeno peppers made up the base of this dish. We scoop out the seeds and the inner membranes, so they aren’t too spicy!
I like adding a little sweet corn to the filling for these jalapeno poppers. It adds a nice sweetness and flavor, and gives the filling a great texture too!
Adding green onions to the filling also adds a wonderful crunch and great mild onion flavor.
Cream cheese is the base for the delicious filling. I used regular cream cheese (not whipped), and mixed it with the corn, green onions and Swiss cheese. Cream cheese can be a good low sodium option for cheese. For example, classic Philadelphia cream cheese has 110 mg sodium per 2 tablespoon serving (880 mg sodium for a whole 8-ounce block) – but you may be able to find a lower brand of cream cheese at your store, always check the labels!
Swiss cheese – I found a great shredded Swiss at my local store (50mg for 1/4 cup serving, found at Hannaford), which I added to this recipe. While Swiss isn’t traditional in jalapeno poppers, it’s a great low sodium swap!
Most unseasoned Panko breadcrumbs at the store have very low sodium (much lower that regular bread crumbs, I’ve found). I mix them with a bit of olive oil, and add just a teaspoon on each jalapeno for a crisp, crunchy topping.
Additions and Substitutions
You can use frozen sweet corn or no-salt-added canned corn – either works! I prefer frozen corn, as it’s very cost effective and available all year round.
These jalapeno poppers are pretty mild (if you scoop out the seeds and membranes) – so if you want to add a bit of heat back into each one, you can add a pinch of cayenne pepper in the filling.
Instead of Swiss you can use farm cheese, or low salt queso blanco (Tropical brand is one I can find at my grocery stores).
How To Make This Recipe
Step 1: Bring a large pot of water to a boil. Add the jalapeños and boil for 5 minutes to slightly soften them (they should turn a pale green). Carefully remove the jalapeños from the water and allow them to cool until safe to handle.
Step 2: Once cooled, slice each jalapeño in half lengthwise. Using a small spoon, gently remove the seeds and membranes. Wear disposable gloves to protect your hands, to keep the oils off.
Step 3: In a medium bowl, mix together 8 ounces of softened cream cheese, ½ cup corn, 1 large sliced green onion, and 1/8 cup shredded Swiss cheese (save the remaining 1/8 cup for the topping) until well combined.
Step 4: Spoon the filling evenly into each jalapeño half – about 1 tablespoon for each half.
Step 5: In a small bowl, toss ⅓ cup breadcrumbs with the remaining 1/8 cup Swiss cheese and1 tablespoon olive oil until the breadcrumbs are lightly coated.
Step 6: Sprinkle the breadcrumb mixture over the tops of the stuffed jalapeños.
Step 7: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Arrange the stuffed jalapeños on a baking sheet, and bake for 10–12 minutes, or until the breadcrumbs are golden brown. Let cool slightly before serving. Enjoy!
Recipe FAQs
These jalapeno poppers have 114 mg sodium per serving (2 halves), as they use no added salt and low sodium ingredients like unseasoned Panko breadcrumbs and low sodium cheese.
Store any leftovers in an airtight container and enjoy within 2 days. Reheat in the oven or in an air frier.
Yes, you can stuff the jalapeno peppers and refrigerate them up to 24 hours before baking. Just pop them in the oven when you’re ready to serve.
More Low Sodium Appetizers
- Low Sodium Bruschetta Recipe
- Low Sodium Cheese Ball Recipe
- Salt-Free Pico De Gallo Salsa Recipe
- Low Sodium Chicken Wings Recipe
- Low Sodium Mozzarella Cheese and Tomato Caprese Salad
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Jalapeno Poppers
Ingredients
- 8 jalapeno peppers
- 8 ounces cream cheese softened to room temperature
- ½ cup corn fresh or frozen
- 1 large green onion sliced
- ¼ cup shredded Swiss cheese divided
- ⅓ cup low sodium panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Bring a large pot of water to a boil. Add the jalapeños and boil for 5 minutes to slightly soften them (they should turn a pale green). Carefully remove the jalapeños from the water and allow them to cool until safe to handle.
- Once cooled, slice each jalapeño in half lengthwise. Using a small spoon, gently remove the seeds and membranes. Wear disposable gloves to protect your hands, to keep the oils off.
- In a medium bowl, mix together 8 ounces of softened cream cheese, ½ cup corn, 1 large sliced green onion, and 1/8 cup shredded Swiss cheese (save the remaining 1/8 cup for the topping) until well combined.
- Spoon the filling evenly into each jalapeño half.
- In a small bowl, toss ⅓ cup breadcrumbs with the remaining 1/8 cup Swiss cheese and1 tablespoon olive oil until the breadcrumbs are lightly coated.
- Sprinkle the breadcrumb mixture over the tops of the stuffed jalapeños.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Arrange the stuffed jalapeños on a baking sheet, and bake for 10–12 minutes, or until the breadcrumbs are golden brown. Let cool slightly before serving. Enjoy!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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