CANNABIS-INFUSED CHEESY BEEF CHILE RELLENO BAKE

A hearty Tex-Mex family dinner built from scratch and made to hit the center of the table hard. Fire-roasted poblano peppers get layered with seasoned beef, Monterey Jack, sharp cheddar, and a savory tomato-chile sauce, then baked until bubbling and finished with cannabis cumin butter. It eats like a cross between chile rellenos and a baked family casserole, but with cleaner slicing and big table energy.

Terpene Pairing

Caryophyllene + Myrcene — peppery warmth and deep earthy richness that fit roasted poblanos, beef, and melted cheese beautifully.

Suggested Strains

OG Kush • GMO • Wedding Cake

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 Cumin Butter

Ingredients

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

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, cumin, 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

8 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.
4. Cover and steam 10 minutes.
5. Peel most of the skin off.
6. Slice open and remove seeds.

Step 4 — From-Scratch Beef Filling

Ingredients

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

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Cook onion 4 minutes until softened.
3. Add garlic and cook 30 seconds.
4. Add ground beef and brown well.
5. Stir in tomato, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper.
6. Cook 8–10 minutes until rich and thick.
7. Stir in 1 tbsp cannabis cumin butter.

Step 5 — Make the Sauce

Ingredients

1 tbsp olive oil
1 tbsp flour
1 cup chicken stock
½ cup tomato sauce
½ tsp chili powder
½ tsp cumin
Salt and pepper to taste

Instructions

1. Heat olive oil in a saucepan.
2. Whisk in flour and cook 1 minute.
3. Whisk in chicken stock and tomato sauce.
4. Add chili powder, cumin, salt, and pepper.
5. Simmer 5 minutes until lightly thickened.

Step 6 — Assemble and Bake

Ingredients

Roasted poblanos
Beef filling
1 cup shredded Monterey Jack
1 cup shredded sharp cheddar
Prepared sauce
2 eggs
½ cup milk

Instructions

1. Lower oven to 375°F.
2. Whisk eggs and milk together.
3. Spoon a little sauce into the bottom of a baking dish.
4. Layer half the poblanos across the bottom.
5. Add half the beef filling and half the cheese.
6. Repeat with remaining poblanos, beef, and cheese.
7. Pour egg mixture evenly over the dish.
8. Spoon remaining sauce across the top.
9. Bake 25–30 minutes until set and bubbling.

Step 7 — Finish and Serve

Ingredients

1 tbsp cannabis cumin butter
Fresh cilantro
Cracked black pepper

Instructions

1. Melt remaining cannabis cumin butter.
2. Drizzle lightly over the hot bake.
3. Finish with cilantro and cracked black pepper.
4. Rest 10 minutes before serving.