Mexican night at home gets a delicious refresh when paired with BC Organic SFV OG Kush canna oil in this shrimp quesadilla recipe by Laurie Wolf.
This crispy and cheesy entree/snack pairs well with a spicy salsa. Got leftovers? You can wrap in foil, chill, and reheat in the oven the next day with excellent results.
BC Organic SFV OG Kush for the canna-butter or canna-oil
4 six-inch flour tortillas
2 tsp canna-butter or canna-oil
1 tbsp olive oil
½ cup chopped sweet bell peppers
4-6 raw shrimp depending on size, chopped
4 tablespoons scallions chopped
1 cup mozzarella shredded
In a small pan heat the olive oil along with the infused butter/oil over medium heat. Add the peppers and sauté until soft, 5-6 minutes. Add the shrimp and cook for a minute or two, stirring occasionally.
Add the scallions and heat for 2-3 minutes. Remove to a bowl.
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.
Sprinkle half the cheese over the filling and top with another tortilla. Press down gently.
Cook for a couple of minutes and gently turn. Cook an additional minute or two, remove to a pan and cut in quarters.
Serve with your favourite salsa.
Recipe by Laurie Wolf. A classically trained chef and food editor, Laurie Wolf founded Laurie + MaryJane to provide high quality, reliable edibles for adults and medical patients after finding success treating her own epilepsy with cannabis.
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