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 use the handy dosage calculator tool on this page.
Marijuana Recipes - Jalapeno Pot Poppers
- 1 small link Chorizo optional
- 1/2 cup grated Monterrey Jack cheese
- 1/2 cup grated Mozzarella cheese
- 1 teaspoon dried oregano
- 12 medium fresh jalapenos
- 1 gram decarboxylated kief or hash finely crumbled
- 3 large eggs
- 1 cup dried breadcrumbs
- 2 teaspoons salt
- 2 teaspoons pepper
- about 3 cups vegetable oil for frying