(Courtesy of Bruce Wolf)

Kitchen Kush: Shrimp quesadilla (recipe)

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.

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Shrimp quesadilla

Serves 2

4 six-inch flour tortillas

2 tablespoons canna-butter or canna-oil

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.

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