Quesadillas are a versatile Tex-Mex staple that works just as well as a snack, appetizer, or even as a meal in and of themselves. They are easy and quick to make, relatively inexpensive and flexible when it comes to ingredients, and are generally enjoyed by most folks. Add a little cannabis into the mix by way of cannabutter made from your favorite strain and you have yourself the makings of a fun mealtime fiesta! This recipe yields six servings so you’ll have plenty of cannabis quesadillas to spare for fellow enthusiasts to enjoy along with you, so be sure to invite your friends along for the good time.
12 large flour or wheat tortillas (your choice)
6 tablespoons of cannabutter from your preferred strain
2 1/2 cups of grated Monterey Jack cheese (you can also add other cheeses like cheddar or mozzarella)
2 tablespoons of fajita or taco seasoning mix
1 large onion, cut in half and then diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
12 tablespoons of butter for frying up the tortillas
Start by melting your cannabutter from your favorite strain in a small pan along with the peppers, the onion, and the taco or fajita seasoning and sauté them together for about 5 to 6 minutes or until the veggies are soft and slightly browned, making sure to stir the mix occasionally. Don’t let them cook for too long otherwise you will end up with mushy, unappealing veggies and no one wants that! Once the pepper, onion, and seasoning medley is ready, remove it from the pan, place the mix into a bowl, and set it aside for the time being.
Next, heat up about 1/2 tablespoon of the regular butter in a separate pan over medium heat. Once sizzling, lay a flour tortilla in the skillet and begin adding your toppings. Begin by adding a layer of the cheese(s), then the medicated pepper, onion, and seasoning mix as the flavorful middle layer, then add more of your cheese before topping with the second tortilla. Make sure not to pack too much of the ingredients in a single quesadilla or you might end up with one that appears cooked on the outside but is not quite done on the inside.
When the initial tortilla reaches a golden color, go ahead and carefully flip it to the other side while simultaneously adding another 1/2 tablespoon of the regular butter to the pan. Continue to cook the fledgling cannabis quesadilla until the second side is also golden as well and the cheese has fully melted, reaching a nice lava-like consistency. Once finished all you have to do is repeat this same process over again with the remainder of the quesadilla’s ingredients, serve them along with any salsa, pico de gallo, guacamole, and/or sour cream, and you are all set for what should be an excellent meal!
Have you ever made or had a cannabis quesadilla before? Do you have any easy cannabis recipes that you’d like to share?