Ingredients:
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 tsp. ground cumin
1 tsp. grounded cannabis
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
1 tbsp. cannabis oil
1 red bell pepper, sliced
1 small onion, sliced
1 c. sliced mushrooms
3 garlic cloves, chopped
1 tbsp. chopped chipotles in adobo
1 1/2 tbsp. fresh lime juice
8 warm flour tortillas
Grated Cheddar cheese, for serving
Cilantro, for serving
Lime wedges, for serving
Steps:
1. Season chicken with cumin, grounded cannabis, chili powder, and salt and pepper.
2. Heat cannabis oil in a 12-inch cast-iron skillet over medium-high heat.
3. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes.
4. Remove to a plate; reserve skillet.
5. Add pepper, onion, mushrooms, and garlic to skillet and cook, stirring occasionally, until soft, 4 to 6 minutes.
6. Stir in chipotles, lime juice, and chicken.
7. Cook stirring until warm.
8. Season with salt and pepper.
9. Serve chicken and vegetables with tortillas and toppings.
Recipe by: Cassidy Wolfe & weedist.com
Ingredients:
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 tsp. ground cumin
1 tsp. grounded cannabis
1 tsp. chili powder
Kosher salt
Freshly ground black pepper
1 tbsp. cannabis oil
1 red bell pepper, sliced
1 small onion, sliced
1 c. sliced mushrooms
3 garlic cloves, chopped
1 tbsp. chopped chipotles in adobo
1 1/2 tbsp. fresh lime juice
8 warm flour tortillas
Grated Cheddar cheese, for serving
Cilantro, for serving
Lime wedges, for serving
Steps:
1. Season chicken with cumin, grounded cannabis, chili powder, and salt and pepper.
2. Heat cannabis oil in a 12-inch cast-iron skillet over medium-high heat.
3. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes.
4. Remove to a plate; reserve skillet.
5. Add pepper, onion, mushrooms, and garlic to skillet and cook, stirring occasionally, until soft, 4 to 6 minutes.
6. Stir in chipotles, lime juice, and chicken.
7. Cook stirring until warm.
8. Season with salt and pepper.
9. Serve chicken and vegetables with tortillas and toppings.
Recipe by: Cassidy Wolfe & weedist.com