Easy Cannabis Quesadilla Recipe

If you’re looking for a delicious, easy and quick recipe bursting with flavour then slap on your aprons we’re making an Easy Cannabis Quesadilla Recipe.

I’m sure you’ve enjoyed a quesadilla or two in your lifetime, but most likely you’ve enjoyed it at a restaurant or food truck so today you’re going to infuse cannabis with this tasty trendy dish to make it even better.

A quesadilla, for those who don’t know, is a delicious tortilla that is heated up with cheese and loaded with delicious ingredients that are mouth-watering and comforting.

You can go spicy or mild and anything in between with any kind of cheese your munchie heart desires!

What Ingredients Go In A Quesadilla?

For today’s recipe, we’re going Southwestern but you can remove, replace or add extra of any ingredient you love or hate.

We’re going to add in:

• cannabutter
• chicken (just buy pre-cooked chicken to make it even easier)
• black beans
• chopped onions
• peppers
• tomatoes
• corn
• cilantro
• pepper jack cheese
• garlic powder, chilli powder, cumin, red pepper flakes or sprinkle in a little tikka masala spice to really liven things up!
• Greek yogurt or sour cream (or both!)
• Salsa for dipping (if you like)

How Do I Make Cannabutter?

Easy! We’ll show you how:

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

4.67 from 33 votes

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Prep Time: 45 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 45 minutes minutes

Cuisine: European

Keyword: (Cannabutter), Butter, Cannabis

Servings: 1 Cup

Calories: 1628kcal

THC: 700-1400mg

Author: Steph Van De Ven

Ingredients

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Instructions

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Tried this recipe?Mention @cannadish or tag #cannadish!

Today’s Recipe: Cannabis Quesadillas

Crispy, gooey, loaded with cannabutter, chicken and southwest ingredients

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Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Course: Main Course

Cuisine: Mexican

Keyword: (Cannabutter), Quesadilla

Author: Steph Van De Ven

Cost: 20 +/-

Equipment

• Frying Pan
• Cutting Board
• Sharp knife
• Wooden Spoon

Ingredients

• 3-4 tbsp cannabutter plus more for the pan
• 1 chicken breast – strips buy pre made & packaged
• 1 can black beans drained, rinsed
• 1 whole tomato sliced/chopped
• 1 red onion sliced and chopped
• 1 whole pepper (spicy or not) chopped
• 1 cup jack pepper cheese shreadded
• 1 tsp garlic powder, cumin, salt, pepper, red pepper flakes choose what you like
• 1/2 cup salsa, sour cream or Greek yogurt or all three!
• 1 pkg tortillas

Instructions

• On medium-high heat, warm up a pan and add cannabutter. Once melted, add in onions and peppers. Remove when softened and add in seasonings. Turn the heat to low and leave pan on stove.
• Add in tortillas, one by one until they bubble slihlt and are crisped. Keep under a clean tea towel until you're ready to plate. (or paper towels) As soon as the tortillas are hot, add cheese to one half. You may need more cannabutter so they don't burn.
• Sprinkle in all veggies, chicken, and fold in half. Dip and enjoy!~

Tried this recipe?Mention @cannadish or tag #cannadish!

Remember, Cannadish Chef Says: “Heat It To Eat It!” Always make sure you decarb your weed first, before making any weed edibles.

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

Share our post and comment below! We’d love to hear from you.

As always, happy canna-cooking and enjoy baking to get baked!