Cannabis-Infused "Crazy Puffs" Moe's Southwest Grill Knockoff with Infused Queso

Cannabis-Infused "Crazy Puffs" Moe's Southwest Grill Knockoff with Infused Queso

A Note on Dosing: This recipe makes 4 Crazy Puffs (serving 2 people). We calculate based on a 15% THC flower. You must calculate your own dose based on your cannabis potency. This is a macro dose for experienced consumers. Know your tolerance. Start with one puff.

Approximate Dose (using 2g of 15% THC flower): ~75mg THC in the entire batch of queso. ~18-19mg per puff depending on how much queso you use. Adjust your cannabis amount to 0.5g for a more moderate 4-5mg per puff, 1g for ~9mg, or 1.5g for ~14mg.

Terpene Pairing Suggestion: Choose a Caryophyllene and Myrcene-dominant strain. Caryophyllene's peppery spice will amplify the seasoned beef and jalapeños, while Myrcene's earthy notes will complement the warm, doughy exterior and melted cheese. This combination creates a deeply comforting, full-body experience.

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Step 1: The Cannabis-Infused Queso

Ingredients:

· 2 grams cannabis flower (Caryophyllene/Myrcene dominant)

· 2 tablespoons unsalted butter

· 2 tablespoons all-purpose flour

· 1 1/2 cups whole milk

· 8 oz white American cheese, torn into pieces

· 4 oz Monterey Jack cheese, grated

· 1 can (4 oz) diced green chiles, drained

· 1 tablespoon pickled jalapeño brine

· 1 teaspoon cumin

· 1 teaspoon chili powder

· 1/2 teaspoon garlic powder

· 1/2 teaspoon onion powder

· 1/4 teaspoon cayenne

· Salt to taste

Decarboxylation Method:

1. Preheat oven to 225°F (107°C).

2. Finely grind cannabis flower and spread on parchment-lined baking sheet.

3. Bake for 35-40 minutes until lightly browned and fragrant. Cool completely.

Infusion Method (Roux-Based):

1. In a medium saucepan, melt the butter over low heat.

2. Add the decarboxylated cannabis. Steep for 30 minutes, maintaining temperature below 180°F (82°C). Do not simmer.

3. Strain through a fine-mesh sieve lined with cheesecloth into a clean saucepan. Press gently. Discard solids. You now have cannabis-infused butter.

4. Return the saucepan to medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.

5. Slowly whisk in the milk. Bring to a simmer, whisking constantly, until thickened, about 3-5 minutes.

6. Reduce heat to low. Add the American cheese and Monterey Jack cheese one handful at a time, whisking until completely smooth between additions.

7. Whisk in the diced green chiles, jalapeño brine, cumin, chili powder, garlic powder, onion powder, cayenne, and salt.

8. Keep warm over the lowest possible heat. This is your Cannabis-Infused Queso.

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Step 2: The Crazy Puff Assembly

For the Dough:

· 1 can (16 oz) refrigerated pizza dough (or 1 lb homemade pizza dough)

· All-purpose flour, for dusting

· Neutral oil, for frying

For the Seasoned Beef:

· 1/2 lb ground beef (80/20)

· 1 packet taco seasoning

· 1/4 cup water

For the Build:

· Your Cannabis-Infused Queso

· 1 cup shredded Mexican cheese blend

· Sour cream (non-infused, for contrast)

· Pickled jalapeños

· Optional: Refried beans, diced onions, diced tomatoes

Equipment:

· Rolling pin

· 4-inch round cutter or small bowl

· Deep skillet or Dutch oven

· Spider skimmer or slotted spoon

· Candy or deep-fry thermometer

· Piping bag or zip-top bag

Method:

1. Make the Seasoned Beef:

· Brown ground beef in a skillet over medium-high heat, breaking it up with a wooden spoon.

· Drain excess fat.

· Add taco seasoning and water. Stir to combine.

· Simmer until most of the liquid has evaporated and the beef is coated in seasoned glaze, about 5 minutes.

· Keep warm.

2. Prepare the Dough:

· On a lightly floured surface, roll out the pizza dough to about 1/8-inch thickness.

· Using a 4-inch round cutter (or a small bowl), cut out 8 circles of dough.

· Reroll scraps if needed.

3. Fill and Seal the Puffs:

· Place 4 of the dough circles on a work surface.

· Spoon a small amount of seasoned beef into the center of each circle.

· Add a pinch of shredded Mexican cheese.

· Add a few pickled jalapeños.

· Drizzle with a small amount of Cannabis-Infused Queso.

· Place a second dough circle on top of each filled circle.

· Press the edges firmly to seal, then crimp with a fork to ensure a tight seal.

4. Fry:

· Heat 2 inches of neutral oil in a deep skillet or Dutch oven to 350°F (175°C).

· Carefully place the puffs in the hot oil, seam-side down, working in batches to avoid overcrowding.

· Fry for 2-3 minutes per side, until golden brown and puffed.

· Transfer to a wire rack to drain. Sprinkle immediately with a pinch of salt.

5. Serve:

· Place the hot Crazy Puffs on a plate.

· Drizzle generously with Cannabis-Infused Queso.

· Serve with extra queso, sour cream, and pickled jalapeños on the side.

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The Moe's "Crazy Puff" Explained:

Crazy Puffs are Moe's answer to empanadas—fried dough pockets filled with seasoned beef, cheese, and jalapeños, served with queso for dipping. They're crispy, gooey, and absolutely addictive.

The key is sealing them tightly so the cheese doesn't explode in the fryer. And the queso is non-negotiable—it's the entire point.

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Safety, Dosing & Storage

CRITICAL NOTES:

⚠️ MACRO DOSE WARNING: This recipe as written contains approximately 75mg THC in the entire batch of queso. At 4 puffs, that's ~18-19mg per puff if you use all the queso evenly. This is a potent dose intended for experienced consumers.

⚠️ THE QUESO IS THE VEHICLE: All the cannabis is in the queso. Control your dose by how much you dip and drizzle.

⚠️ REDUCE YOUR CANNABIS: For a more reasonable experience, use 0.5g (4-5mg per puff), 1g (9mg per puff), or 1.5g (14mg per puff).

⚠️ LABEL LEFTOVERS: Mark any leftover queso "CANNABIS-INFUSED - HIGH DOSE."

⚠️ HOT OIL SAFETY: Do not overcrowd the fryer. Seal puffs completely to prevent cheese explosions.

⚠️ DO NOT DRIVE. You will be crazy puffed.

Storage:

· Infused queso: Refrigerate up to 1 week

· Seasoned beef: Refrigerate up to 3 days

· Fried Crazy Puffs: Refrigerate up to 2 days. Reheat in air fryer or oven at 375°F for 5-7 minutes.

· Do not microwave—soggy puffs are sadness