I was having a business lunch with some buddies and we decided to medicate our main course. Since we are in Oregon, we are all medical marijuana card carriers. We love an occasional, not-too-potent, but nicely high-making repast.
This particular oil was made with a strain of weed called Mandela. It’s a mainly sativa hybrid that is just awesome to smoke, and equally super for making canna-canola oil. The oil is strong and the high is a big mood lift, and there was a total body chill that was just a joy to share with my buds.
The tortillas get crispy and cheesy, and they pair well with the salsa that I made pretty spicy, but that is your call.
I had a few extras that I wrapped in foil, chilled, and reheated in the oven the next day with excellent results. Don’t microwave — the taste is good but it becomes a gooey mess.
4 six-inch flour tortillas
½ cup chopped sweet bell peppers
4-6 raw shrimp, depending on size, chopped
4 tablespoons scallions, chopped
Salt, pepper, oregano to taste
1 cup mozzarella, shredded
1. In a small pan heat the cannabutter or canna-oil. Add the peppers and sauté until soft, 5-6 minutes. Add the shrimp and cook for a minute or two, stirring occasionally.
2. Add the scallions and heat for 2-3 minutes. Remove to a bowl.
3. Place the pan on the stove and heat. If the pan is too dry, add a teaspoon of canola oil. Add a tortilla, and spoon half of the filling on top.
4. Sprinkle half the cheese over the filling and top with another tortilla. Press down gently.
5. Cook for a couple of minutes and gently turn. Cook an additional minute or two, remove to a pan and cut in quarters.
6. Serve with your favorite salsa.
Cannabist product reviews: Vape pens are popular, but what about the classics? Raw papers, Four Hitter, Hollow Pointz, Sasquatch Glass The Cannabist is currently accepting marijuana gear for review purposes. Submit your glass, vaporizers, pens and more: firstname.lastname@example.org.