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Tex-Mex Stuffed Jalapeños

Welcome to our culinary corner, where we elevate your kitchen adventures to new highs! If you're here, you're likely seeking some inspired munchies to accompany your 420 celebrations. Well, you've landed in the right place.

Whether you're a seasoned chef or a novice cook, we've got a smorgasbord of recipes that blend cannabis-infused delights with mouthwatering flavors, guaranteed to tantalize your taste buds and elevate your experience. From savory snacks to delectable desserts, get ready to embark on a culinary journey that's as euphoric as it is delicious.

So, grab your apron, fire up your oven, and let's dive into the wonderful world of 420 cuisine!


  • 1 link of spicy chorizo (optional, for extra kick)
  • 1/2 cup grated Pepper Jack cheese
  • 1/2 cup grated Cheddar cheese
  • 1 teaspoon chili powder
  • 12 medium-sized jalapeño peppers
  • 1 gram finely crumbled cannabis flower or hash
  • 3 large eggs
  • 1 cup cornmeal
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 3 cups vegetable oil (approximate, for frying)


  1. If using chorizo, cook it in a small skillet over medium heat until crispy, about 5 minutes. Crumble it into tiny bits as it cooks. Mix the cooked chorizo with grated cheeses and chili powder. Set aside.
  2. Cut a slit into each jalapeño from stem to bottom, then make a crosswise “T” cut at the top. Carefully remove the inner membranes and seeds, leaving the pepper intact.
  3. Divide the cheese mixture and the cannabis flower or hash into 12 portions each. Take a portion of cheese and wrap it around a portion of cannabis, then stuff it inside the pepper. Ensure the seams are squeezed together to keep the stuffing inside.
  4. Beat the eggs together in a small bowl. In another bowl, mix the cornmeal with smoked paprika and cumin. Dip each stuffed pepper in the eggs, letting the excess drip off, then roll it in the cornmeal mixture. Repeat the process for a double coating.
  5. Heat about 2 inches of oil in a large skillet, preferably cast-iron, to about 325°F (165°C). Fry the poppers in batches until golden brown and cheese is melted, about 3 minutes per side.
  6. Drain the fried poppers on paper towels or a wire rack. Serve them hot and crispy, perhaps with a side of creamy avocado dip or tangy salsa for dipping. Enjoy the spicy, cheesy goodness with a Tex-Mex flair!

And as you indulge in these savory delights, why not complement your experience with the perfect pairing? Enhance your culinary journey with the unparalleled convenience and purity of a dry herb vaporizer.

Unlock the full spectrum of flavors and aromas from your favorite herbs, elevating your relaxation and enjoyment to new heights.