PHT Pepper Bombs
8-10 jalapeno peppers
1-8 oz. pkg room temperature cream cheese
1-6 oz. can crabmeat (or fresh crabmeat)
1 T. Parker’s Hangover Tonic
1 T. Chipotle Chalula
1 T. grated parmesan
Smoked Gouda or your choice of cheese to top peppers
Heat oven to 375. Remove stems, cut jalapenos in half, and remove seeds (if desired).
Mix all ingredients together, then stuff each pepper half with mixture. Top each half with cheese, and place on a greased cookie sheet. Cook peppers for 18 minutes, remove and enjoy!
P.S. If you want to ramp these up a bit, wrap these in bacon! Soooo delish!