CANNABIS-INFUSED ELOTE CHICKEN TOSTADA BITES

A made-up small comfort food inspired by Mexican flavors. Crisp little tostada rounds get topped with creamy lime chicken, roasted street-corn mixture, cotija, and a tiny drizzle of cannabis chili-lime butter. Bright, rich, crunchy, and perfectly built for one person to snack on or two people to share.

Terpene Pairing

Limonene + Caryophyllene — bright citrus lift and peppery warmth that fit lime, chili, corn, and creamy chicken beautifully.

Suggested Strains

Lemon Haze • Jack Herer • Sour Diesel

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 Chili-Lime Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
1 tsp lime zest
½ tsp chili powder
¼ tsp smoked paprika
¼ tsp black pepper

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, lime zest, chili powder, paprika, and black pepper.
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 — Mini Tostada Bases

Ingredients

6 small corn tortillas
1 tbsp neutral oil
Pinch of salt

Instructions

1. Preheat oven to 400°F / 205°C.
2. Cut tortillas into small rounds if you want a cleaner appetizer shape, or leave them small and whole.
3. Brush lightly with oil and sprinkle with salt.
4. Bake 8–10 minutes until crisp and golden.
5. Let cool.

Step 4 — Creamy Lime Chicken

Ingredients

1 cup shredded cooked chicken
2 tbsp sour cream
1 tbsp mayonnaise
1 tsp lime juice
½ tsp garlic powder
Pinch salt
1 tsp cannabis chili-lime butter

Instructions

1. Combine chicken, sour cream, mayonnaise, lime juice, garlic powder, and salt.
2. Stir until creamy.
3. Fold in 1 tsp cannabis chili-lime butter.

Step 5 — Street Corn Topping

Ingredients

¾ cup corn kernels
1 tsp butter
1 tbsp mayonnaise
1 tbsp crumbled cotija
1 tsp lime juice
Pinch chili powder

Instructions

1. Heat a skillet over medium-high heat.
2. Add butter and corn.
3. Cook 3–4 minutes until lightly charred.
4. Remove from heat.
5. Stir in mayonnaise, cotija, lime juice, and chili powder.

Step 6 — Build the Bites

Ingredients

Crisp tostadas
Creamy lime chicken
Street corn topping
Extra cotija
Chopped cilantro
1 tsp melted cannabis chili-lime butter

Instructions

1. Spoon a little creamy lime chicken onto each tostada.
2. Top with a spoonful of street corn mixture.
3. Finish with extra cotija and cilantro.
4. Drizzle very lightly with melted cannabis chili-lime butter.
5. Serve immediately.