Cannabis-Infused Loaded Ramen Grilled Cheese

Late-night munchie energy meets comfort food. Crispy butter-toasted bread stuffed with melty cheese and crushed ramen noodles tossed in cannabis-infused chili garlic oil. Crunchy, gooey, spicy, and ridiculously satisfying.

Terpene Pairing & Strain Suggestions

Caryophyllene – pairs with chili garlic heat
Limonene – brightens rich cheese and butter
Humulene – balances savory toasted bread

Suggested strains:
Tangie • Gelato • OG Kush • Tropicana Cookies

Step 1 — Decarboxylation

Ingredients

3 g cannabis flower

Method

1. Preheat oven to 230°F (110°C)
2. Break cannabis into small pieces
3. Spread evenly on parchment-lined baking sheet
4. Bake 35–40 minutes
5. Allow cannabis to cool completely

Step 2 — Cannabis-Infused Chili Garlic Oil

Ingredients

½ cup neutral oil
1 tbsp chili flakes
2 cloves garlic (minced)
Decarboxylated cannabis

Method

1. Combine oil, chili flakes, garlic, and cannabis in a saucepan.
2. Heat gently between 160–180°F.
3. Infuse for 2 hours, stirring occasionally.
4. Strain through cheesecloth.
5. Store infused oil in a glass jar.

Step 3 — Ramen Crunch

Ingredients

1 pack instant ramen noodles (discard seasoning)
1 tsp cannabis-infused chili garlic oil

Method

1. Break dry ramen noodles into small crunchy pieces.
2. Toss with infused chili garlic oil.
3. Toast lightly in a skillet 2–3 minutes until golden.

Step 4 — Sandwich Build

Ingredients

2 slices thick bread
1 tbsp butter
½ cup shredded mozzarella
¼ cup shredded cheddar
Prepared ramen crunch

Method

1. Butter the outside of each slice of bread.
2. Add mozzarella and cheddar inside the sandwich.
3. Add toasted ramen crunch in the center.
4. Close sandwich.

Step 5 — Grill

Method

1. Heat skillet over medium heat.
2. Cook sandwich 3–4 minutes per side.
3. Press gently until cheese melts and bread turns golden brown.
4. Slice and serve hot.