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Cannabis Infused Jalapeno Poppers

Yields6 ServingsPrep Time2 hrs 30 minsCook Time30 minsTotal Time3 hrs

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

 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

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


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

Mix Filling Ingredients

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.


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

Prepare Jalapenos

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

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


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.


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

Nutrition Facts

Serving Size 2 Peppers

Servings 6