CANNABIS-INFUSED BEEF PICADILLO STUFFED POBLANOS

A hearty Tex-Mex family dinner built completely from scratch. Roasted poblano peppers are filled with savory beef picadillo made with tomatoes, onions, garlic, warm spices, and tender potatoes, then topped with melty cheese and finished with cannabis oregano butter. Deep flavor, beautiful presentation, and the kind of meal that lands in the center of the table and gets quiet fast.

Terpene Pairing

Caryophyllene + Limonene — peppery warmth and bright lift that pair perfectly with roasted chiles, tomato, and seasoned beef.

Suggested Strains

Jack Herer • Sour Diesel • Lemon Haze

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Oregano Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
1 tsp dried oregano
½ tsp black pepper
1 garlic clove, minced

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, oregano, pepper, and garlic.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — Roast the Poblanos

Ingredients

6 large poblano peppers
1 tsp olive oil
Pinch of salt

Instructions

1. Preheat oven to 425°F.
2. Rub poblanos lightly with olive oil.
3. Roast 15–18 minutes, turning once, until blistered and softened.
4. Cover loosely and let steam 10 minutes.
5. Peel most of the skin if desired.
6. Cut a slit down one side and remove seeds carefully.

Step 4 — From-Scratch Picadillo Filling

Ingredients

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 medium potato, peeled and diced small
1 tomato, finely chopped
2 tbsp tomato paste
½ tsp cumin
½ tsp smoked paprika
½ tsp chili powder
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
½ cup beef stock

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Cook onion 3–4 minutes until softened.
3. Add garlic and cook 30 seconds.
4. Add ground beef and brown well.
5. Stir in diced potato, tomato, and tomato paste.
6. Add cumin, smoked paprika, chili powder, salt, and pepper.
7. Pour in beef stock.
8. Simmer 12–15 minutes until potatoes are tender and mixture is rich, not watery.
9. Stir in 1 tbsp cannabis oregano butter.

Step 5 — Fill and Bake

Ingredients

Roasted poblano peppers
Picadillo filling
1 cup shredded Monterey Jack or Chihuahua cheese

Instructions

1. Lower oven to 375°F.
2. Fill each poblano with picadillo.
3. Arrange in a baking dish or cast iron skillet.
4. Top with shredded cheese.
5. Bake 10–12 minutes until cheese is melted and bubbling.

Step 6 — Finish and Plate

Ingredients

1 tbsp cannabis oregano butter
Fresh cilantro
Cracked black pepper

Instructions

1. Melt remaining cannabis oregano butter.
2. Drizzle lightly over the hot stuffed poblanos.
3. Finish with cilantro and black pepper.
4. Serve family-style.