Marijuana Snack Recipes – Cheese Stuffed Jalapeno Pot Poppers 

By  Cheri Sicard

 August 3, 2019

These little stuffed Jalapeno Pot Poppers, hit all the high notes of great munchies: crunchy, cheesy, creamy, and salty with just enough heat.  With so many flavors and textures going on, you will never notice the flavor of cannabis.

I like to use decarboxylated dry ice kief to medicate this recipe, but you could also use hash. This link will teach you all about cooking with kief and hash, and this link to will take you to an easy 2-minute video that shows just how easy it is to make dry ice kief.

A note about the Dosing on this recipe!

This recipe will have about 30 mg THC per pepper IF you used decarboxylated average kief (40% THC).  To adjust the dosage up or down for your personal needs, and to reflect the strength of the kief you are cooking with, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it or use my handy dosage calculator tools that do all the math for you (below).

Marijuana Snack Recipes - Jalapeno Pot Poppers

Marijuana Recipes - Jalapeno Pot Poppers

Cheri Sicard
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer, Snacks
Cuisine American, Latin, Mexican
Servings 12

Ingredients
  

  • 1 link Chorizo small, optional
  • 1/2 cup Monterrey Jack cheese grated
  • 1/2 cup Mozzarella cheese grated
  • 1 teaspoon dried oregano
  • 12 jalapeno peppers medium
  • 1 gram decarboxylated kief or hash finely crumbled
  • 3 large eggs large
  • 1 cup dried breadcrumbs
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 3 cups vegetable oil approximate, for frying

Instructions
 

  • If using chorizo, cook in a small skillet over medium heat until cooked through, about 5 minutes, crumbling into tiny bits as you cook.  Toss cooked chorizo with grated cheeses and oregano and set aside.
  • Cut a slit into each jalapeno from stem to bottom then make a crosswise “T” cut at the top.  Use a paring knife to carefully remove the inner membranes and seeds, leaving the pepper intact.
  • Divide the cheese mixture and the kief or hash into 12 portions each. Take a portion of cheese and squeeze itaround a portion kief and carefully stuff it all inside the pepper.  I find it easier to add the concentrate toeach pepper individually in order for each one to be consistently dosed.  Squeeze the seams together to compact thestuffing inside.
  • Beat the eggs together in a small bowl. Stir together the breadcrumbs, salt, and pepper.  Use tongs to dip each stuffed pepper in the eggs, let excess drip off and roll in breadcrumbs.  Repeat the process, double dipping each pepper.  Place on a clean baking sheet as you coat each pepper.
  • Heat about 2-inches of oil ina large, preferably cast-iron skillet, to about 325 degrees F.  Fry popper in batches until golden brown and cheese is melted, about 3 minutes per side. Drain on paper towels or a wire rack and serve.

Notes

Decarboxylation, Dosing  & More
* Be sure to decarboxylate the kief or hash first by placing it in an ovenproof dish and baking at 275 degrees F for 25 minutes.  Click to learn more about cooking with kief and hash.  This link to will take you to a 2-minute video that shows just how easy to is to make dry ice kief.
**This dose is only a suggestion.  For more PRECISE dosing, be sure to take my FREE online dosing class.

Marijuana Infused Jalapeno Popper

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