Ingredients 10-12 jalapeno peppers ½ Tablespoon Olive Oil ½ teaspoon salt 8 ounces cream cheese, softened 2 Tablespoons Ghost Pepper Aioli or Farmhouse Mayo (shop in store or online here) ½ Tablespoon honey ½ cup Monterey jack cheese, shredded For the filling: ¼ cup panko bread crumbs 2 Tablespoons Monterey jack cheese, shredded ½ teaspoon salt Directions Preheat oven to 375°F (or get the grill going!) Slice jalapeno peppers in half lengthwise and remove all seeds. Wear glove