cooking with cannabis
MEXICAN HOT CHOCOLATE
CHORIZO–COTIJA CHEESE QUESADILLAS 2 SERVINGS | 1/2 QUESADILLA PER PERSON 1 tablespoon olive oil 2 green onions (white and green parts), chopped 1 link chorizo, removed from the casing and crumbled (or ¼ cup bulk chorizo) A quesadilla can be ¼ cup cotija cheese so much more than 2 teaspoons canna oil just melted cheese 2 flour tortillas (6-inch) in a tortilla. This Sour cream, for serving (optional) Salsa, for serving (optional) version pairs spicy chorizo with the salt and tang of this 1. In a medium skillet, heat the olive Mexican cheese. oil over medium heat. 2. Add the green onions and chorizo, breaking the sausage up with a spoon into small pieces. Sauté until the onions are tender and all the pink has disappeared from the meat. 3. In a medium bowl, stir together the cheese and canna oil. Add the chorizo mixture and mix thoroughly. Don’t wash skillet.
64
4. In the same skillet, heat one of the tortillas.
SPICED &STONED leafmagazines.com
This May, I’m bringing a little south of the border love with these easy and yummy, infused recipes. I’ve been craving Mexican food a lot and loving the bold, strong flavors. As luck would have it, I was able to find one of my favorite strains – Acapulco Gold – for this month’s recipes. This spectacular blast from my past is a sativa dominant, hard to find, potent plant. And it’s real pretty too. Rich, spicy and elegant, this hot chocolate is one of our favorite indulgences. And it’s not just for winter – we drink it year round. For extra glam, top it with whipped cream and serve it with a cinnamon stick for stirring.
6 tablespoons dark chocolate hot cocoa mix
SERVES 2 | 5MG THC/SERVING
1 ½ tablespoons chocolate syrup 2 teaspoons canna butter, at room temperature
1. In a saucepan, whisk together the cocoa mix, chocolate syrup, canna butter and chili powder, if using, over medium-low heat until the butter has melted and the mix has dissolved.
2 small pinches of chili powder (optional)
2. Pour the warmed milk into the pan and whisk until well combined.
½ cup whole milk, heated until warm
3. Pour the warmed water into the pan and whisk to combine. Reduce the heat to low and warm the chocolate until hot, 2 to 3 minutes.
1 ½ cups water, heated until warm ¼ teaspoon ground cinnamon or two pinches of cayenne pepper (for garnish)
4. Divide the hot chocolate between two mugs, and garnish each mug with 1⁄4 teaspoon cinnamon or cayenne pepper. Serve immediately.
MAY HASHTAGS | #CincodeMayo #DontFearTheEdible #LaCucaracha #MayDays
may 2023
5. Spread the filling across one tortilla, leaving a ¼ inch border around the edges, and place the second tortilla on top. 6. Cook the quesadilla, turning once, until golden brown – 5 to 7 minutes total. 7. Let the quesadilla rest for a few minutes before cutting it in half and serving it with the sour cream and salsa, if using.
GUACAMOLE MAKES 2 CUPS ½ CUP SERVING
2 large ripe avocados, peeled and seeded Juice of two medium limes 4 teaspoons canna oil ½ small red onion, diced ¼ cup finely chopped cilantro leaves ½ teaspoon kosher salt 1 small tomato, seeded and chopped (optional) 1. In a medium bowl, mash the avocado. 2. Add all the other ingredients and mix thoroughly.
Avocados have tremendous health benefits and they also taste great, especially when made into guacamole. To keep your guac from turning brown, drizzle it with citrus juice and press plastic wrap snugly into its surface (this limits the oxygen exposure that leads to browning). We like our guacamole chunky, so we mash the avocado only enough to break it up a bit … but you can make yours as smooth as you like.
RECIPES by LAURIE WOLF @LAURIEANDMARYJANE for LEAF NATION | PHOTOS by BRUCE WOLF @BRUCE_WOLF