Cannabis Infused Jalapeno Poppers

AuthorInfusedEats
RatingDifficultyIntermediate

Cannabis Infused Jalapeno Poppers with chive, cheddar, cream cheese and bacon are a fresh and spicy summertime recipe.

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Yields6 Servings
Prep Time2 hrs 30 minsCook Time30 minsTotal Time3 hrs

 3.50 g cannabis flowers (6 - 10 grams rosin chips)
 2 tbsp olive oil
 1 tsp fresh chives (chopped)
 1 (12 oz. package) cream cheese - softened
 ½ cup grated sharp cheddar cheese
 12 fresh Jalapeno Peppers
 12 slices bacon

Decarb and Infuse
1

De-stem, grind and add the cannabis into an oven safe dish. Cover and decarb in oven set to 250° F for 25 minutes.

2

Combine olive oil with decarbed cannabis and Infuse in oven for 2 hours still at 250° F.

Mix Filling Ingredients
3

In a food processor combine infused oil and cannabis into hopper. (NOTE: If using rosin chips strain the oil from the cannabis chips and use only the oil.) Add in chive and pulse a few times. Add in the cream cheese ⅓ at a time pulsing between each addition.

4

Remove from processor and fold in cheddar cheese. Set filling mixture covered in refrigerator and continue.

Prepare Jalapenos
5

Cut the stem and slice each jalapeno lengthwise. Remove seed and guts of the pepper to leave a clean cavity. Keep pepper halves together and set aside.

Assemble Poppers
6

Spread each half of each pepper generously with the cheese filling then pressing them together.

7

Then wrap each one in bacon and secure with a toothpick if needed. Lay them out on greased baking sheet with a drip pan about 1 - 2 inches apart.

Cook
8

Bake at 425° F for 20 - 25 minutes, let cool and enjoy.

Ingredients

 3.50 g cannabis flowers (6 - 10 grams rosin chips)
 2 tbsp olive oil
 1 tsp fresh chives (chopped)
 1 (12 oz. package) cream cheese - softened
 ½ cup grated sharp cheddar cheese
 12 fresh Jalapeno Peppers
 12 slices bacon

Directions

Decarb and Infuse
1

De-stem, grind and add the cannabis into an oven safe dish. Cover and decarb in oven set to 250° F for 25 minutes.

2

Combine olive oil with decarbed cannabis and Infuse in oven for 2 hours still at 250° F.

Mix Filling Ingredients
3

In a food processor combine infused oil and cannabis into hopper. (NOTE: If using rosin chips strain the oil from the cannabis chips and use only the oil.) Add in chive and pulse a few times. Add in the cream cheese ⅓ at a time pulsing between each addition.

4

Remove from processor and fold in cheddar cheese. Set filling mixture covered in refrigerator and continue.

Prepare Jalapenos
5

Cut the stem and slice each jalapeno lengthwise. Remove seed and guts of the pepper to leave a clean cavity. Keep pepper halves together and set aside.

Assemble Poppers
6

Spread each half of each pepper generously with the cheese filling then pressing them together.

7

Then wrap each one in bacon and secure with a toothpick if needed. Lay them out on greased baking sheet with a drip pan about 1 - 2 inches apart.

Cook
8

Bake at 425° F for 20 - 25 minutes, let cool and enjoy.

Cannabis Infused Jalapeno Poppers

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