How and When to Do a Boat Cut Jalapeño Popper

The Boat Cut is the classic Jalapeño Popper Cut. It’s the one you see most in restaurants – a simple 1/2 cut and clean out of the peppers.

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How to Do the Boat Cut for Your Jalapeño Poppers

1. Roll the jalapeño pepper on your cutting board to determine it’s natural “bottom.” This will make at least one of your poppers easier to cook and serve without overturning and spilling out the “good stuff.”
2. Once you have found a good bottom, simply cut the jalapeño in 1/2 end-to-end.  Try to keep the stem on one side. It looks cool when you serve the poppers. 😉
3. Using the knife, cut away the connection of the ribs to top of the jalapeño (this will make it easier to clean.) Be careful not to pierce the pepper.
4. Using the knife or a spoon (I like to use a teaspoon, since the bowl is thinner) dig and scrape the ribs and seeds out from the inside of the jalapeño.
5. Set aside and repeat with the other 1/2 and all of the jalapeño peppers you are preparing.

When to Use the Boat Cut for Your Jalapeño Poppers

You can use the Boat Cut anytime (it is the Classic Cut) – But it is especially suited for these times –

• When you want less Jalapeño per bite.
• When the recipe calls for a small amount of fillings (to keep the jalapeño-to-fillings ratio in line.
• When the popper includes only cheese and bacon (Yes, the Classic Jalapeño Popper.)
• When you want the melted cheese to spill over for effect (It does look good!)