Cannabis-Infused "Crunchwrap Sliders" Taco Bell-Style Mini Crunchwraps with Infused Sour Cream

Cannabis-Infused "Crunchwrap Sliders" Taco Bell-Style Mini Crunchwraps with Infused Sour Cream

A Note on Dosing: This recipe makes 4 sliders, 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 slider.

Approximate Dose (using 1.5g of 15% THC flower): ~55mg THC in the entire batch of infused sour cream. ~13-14mg per slider depending on how much sour cream you use. Adjust your cannabis amount to 0.5g for a more moderate 4-5mg per slider, or 0.75g for ~6-7mg per slider.

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Step 1: The Cannabis-Infused Sour Cream

Ingredients:

· 1.5 grams cannabis flower (choose a neutral, tangy strain)

· 1 cup full-fat sour cream

· 1 tablespoon fresh lime juice

· 1 teaspoon garlic powder

· 1 teaspoon onion powder

· 1/2 teaspoon sea salt

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 (No-Heat Emulsion):

1. In a medium bowl, combine the sour cream, lime juice, garlic powder, onion powder, and salt.

2. Whisk until completely smooth.

3. Finely grind the decarboxylated cannabis into a fine powder using a clean coffee grinder or mortar and pestle. Grind until it's a fine, fluffy powder—no visible plant material.

4. Add the powdered cannabis to the sour cream mixture. Whisk vigorously for 3-5 minutes until fully incorporated and no green streaks remain.

5. Transfer to a jar and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to meld and the cannabis to fully integrate.

6. This is your Cannabis-Infused Sour Cream. It will keep refrigerated for up to 2 weeks.

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Step 2: The Slider Fillings

For the Seasoned Beef:

· 1/2 lb ground beef (80/20)

· 1 tablespoon taco seasoning

· 1/4 cup water

For the Queso:

· 1 cup of your Cannabis-Infused Sour Cream (reserve half for drizzling)

· 1 cup shredded Monterey Jack cheese

· 1/2 cup shredded cheddar cheese

· 1 tablespoon pickled jalapeño brine

· 1/4 teaspoon cumin

For the Cinnamon Sugar Shells:

· 4 small flour tortillas (fajita size, about 6 inches)

· 2 tablespoons melted butter

· 1 tablespoon sugar

· 1/2 teaspoon cinnamon

For the Build:

· 4 tostada shells or crispy corn tortillas (slightly smaller than the flour tortillas)

· 1/2 cup refried beans, warmed

· Your seasoned ground beef

· Your queso (made from infused sour cream)

· Shredded lettuce

· Diced tomatoes

· Pickled jalapeños

· Additional Cannabis-Infused Sour Cream, for drizzling

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Step 3: The Slider Assembly

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. Make the Queso:

· In a small saucepan over low heat, combine 1 cup of Cannabis-Infused Sour Cream, Monterey Jack cheese, cheddar cheese, jalapeño brine, and cumin.

· Stir constantly until the cheese is completely melted and the mixture is smooth and creamy.

· Keep warm over the lowest possible heat.

3. Make the Cinnamon Sugar Shells:

· In a small bowl, combine sugar and cinnamon.

· Brush each flour tortilla lightly with melted butter.

· Sprinkle the cinnamon sugar mixture evenly over the buttered tortillas.

· Set aside.

4. Warm the Tostada Shells:

· If using tostada shells, warm them in a 350°F oven for 3-5 minutes until crisp and hot.

· If using corn tortillas, fry them until crisp and drain on paper towels.

5. Assemble the Sliders:

· Place a cinnamon sugar flour tortilla on your work surface, sugared side down.

· Spread a thin layer of refried beans in the center of the tortilla.

· Place a tostada shell on top of the beans.

· Add a layer of seasoned ground beef on the tostada.

· Drizzle generously with queso.

· Add shredded lettuce, diced tomatoes, and pickled jalapeños.

· Drizzle with additional Cannabis-Infused Sour Cream.

6. The Fold (Crucial Step):

· Gently fold the edges of the flour tortilla up and over the filling, pleating as you go, creating a sealed, hexagonal package.

· The tortilla should completely enclose the filling with the tostada shell acting as a structural layer inside.

7. Griddle:

· Heat a non-stick skillet or griddle over medium heat.

· Place the sliders seam-side down and cook for 2-3 minutes until golden brown and crisp.

· Carefully flip and cook for another 2-3 minutes on the second side.

8. Serve:

· Let rest for 2 minutes.

· Cut in half if desired.

· Serve immediately with extra Cannabis-Infused Sour Cream, queso, and hot sauce on the side.

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The Taco Bell "Crunchwrap Slider" Concept:

Taco Bell has never officially made Crunchwrap Sliders, but they should. This recipe takes the full-size Crunchwrap Supreme and shrinks it down to a two-bite slider format, perfect for snacking, sharing, or eating four of them by yourself.

The cinnamon sugar tortilla is the secret weapon—it adds a sweet-salty contrast that echoes Taco Bell's cinnamon twists and makes these sliders dangerously addictive.

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Safety, Dosing & Storage

CRITICAL NOTES:

⚠️ MACRO DOSE WARNING: This recipe as written contains approximately 55mg THC in the entire batch of infused sour cream (used both in the queso and as a drizzle). With 4 sliders, that's ~13-14mg per slider if you use all the sour cream evenly.

⚠️ MULTIPLE INFUSION VEHICLES: The cannabis is in both the queso and the drizzle sour cream. This means every bite of slider contains infusion. There is no escaping it.

⚠️ REDUCE YOUR CANNABIS: For a more reasonable experience, use 0.5g (4-5mg per slider) or 0.75g (6-7mg per slider).

⚠️ LABEL LEFTOVERS: Mark any leftover infused sour cream and queso "CANNABIS-INFUSED - HIGH DOSE."

⚠️ DO NOT DRIVE. You will be folded like a Crunchwrap.

Storage:

· Infused sour cream: Refrigerate up to 2 weeks

· Queso: Refrigerate up to 5 days. Reheat gently with a splash of milk.

· Seasoned beef: Refrigerate up to 3 days, freeze up to 3 months

· Assembled sliders: Do not store. The crunch will die.