Low Sodium Chicken Stuffed Jalapeno Poppers Recipe
Jalapeno poppers – done right are not super hot and just have a little bit of a bite. I wanted to create something low sodium for my husband that has that bite because a lot of low sodium foods are flavorless, but this is not.
We’re using goat cheese and swiss cheese in the stuffing because they are lower in sodium and on the list of acceptable cheeses to use. The chicken and goat cheese mixture can be prepared a day or so in advance, placed into a zippered plastic bag, and then refrigerated overnight.
To pipe, just cut off the corner of the bag you have already filled. We tried the poppers two ways. Whole, they were filled and stood up to bake melting the cheese inside. The cream cheese mixture stays warm inside and falls to the bottom as you eat because it is so soft.
The other way was to slice the pepper in half and have a jalapeno boat. You can toast the top better that way, but you are getting more cream cheese and less pepper. We couldn’t decide which we liked better. The boats had quite a bit of cheese, but it covered up the pepper taste more. I guess it depends on how much heat you like.
Chicken stuffed jalapeno poppers are a great appetizer for a football or family gathering. Not only are they low sodium, but they’re baked, and lower in calories and fat than the fried breaded poppers.
- I cup cooked chicken
- 6 oz chevre (goat cheese)
- ½ cup shredded swiss cheese divided
- ⅛ tsp garlic powder
- minced parsley
- 20 jalapenos
- Mince the chicken into small pieces and put it into a bowl.
- Add the chevre, swiss cheese, pepper, garlic, and parsley to the bowl and mix well.
- Scrape the ingredients into a plastic zippered bag.
- Slice the cap off the top of the jalapeno, core it and scrape the membrane out.
- Rinse the jalapeno out to get rid of the remaining membrane or seeds, holding it up to the light to get every last piece in the tip of the jalapeno.
- For Jalapeno boats – slice the Jalapeno in half lengthwise.
- For whole Jalapenos – find a way to stand the filled jalapeno while it is baking.
- the mixture, I have a stand that holds them upright.
- Bake at 350 until the peppers are cooked and the cheese is melted with a light baked cheese crust.