Shrimp Quesadilla⁠ with Canna Oil

Shrimp Quesadilla⁠ with Canna Oil

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. ⁠

RECOMMENDED STRAIN⁠
BC Organic SFV OG Kush for the canna-butter or canna-oil⁠

INGREDIENTS⁠
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
salt⁠
pepper⁠
oregano⁠

INSTRUCTIONS⁠
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.⁠

 

Credits
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.

Related Posts

Get More Bare

Never miss out on any news or product updates again. Sign up
for our newsletter! By subscribing, you agree to our Privacy Policy.