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: SFV OG Kush

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.


  • 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


  1. In a small pan heat the olive oil along with the infused butter/oil over medium heat.
  2. Add the peppers and sauté until soft, 5-6 minutes.
  3. Add the shrimp and cook for a minute or two, stirring occasionally.⁠
  4. Add the scallions and heat for 2-3 minutes. Remove to a bowl.⁠
  5. Place the pan on the stove and heat. If the pan is too dry, add a teaspoon of canola oil.
  6. 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.⁠
  7. Cook for a couple of minutes and gently turn. Cook an additional minute or two, remove to a pan and cut in quarters.⁠
  8. Serve with your favourite salsa.⁠