Tex-Mex Stuffed Jalapeños

Ingredients:

• 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)

Instructions:

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!

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