Cannabis-Infused "Taco Bell Quesarito" with Infused Queso and Sour Cream

Cannabis-Infused "Taco Bell Quesarito" with Infused Queso and Sour Cream

A Note on Dosing: This recipe makes 2 massive Quesaritos. 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 half a Quesarito.

Approximate Dose (using 2g of 15% THC flower): ~75mg THC per Quesarito. This is an extremely high dose. Adjust your cannabis amount to 0.5g for a more moderate 18mg per burrito, 1g for ~37mg, or 1.5g for ~55mg.

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Step 1: The Cannabis-Infused Queso

Ingredients:

· 1 gram cannabis flower (for the queso - choose a neutral, savory strain)

· 2 tablespoons unsalted butter

· 2 tablespoons all-purpose flour

· 1 cup whole milk

· 8 oz white American cheese, torn into pieces

· 4 oz pepper jack cheese, grated

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

· 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 (for both infusions):

1. Preheat oven to 225°F (107°C).

2. Finely grind both cannabis amounts (1g for queso, 1g for sour cream) separately 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 (1g). 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 pepper jack cheese one handful at a time, whisking until completely smooth between additions.

7. Whisk in the diced green chiles, 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 Cannabis-Infused Sour Cream

Ingredients:

· 1 gram cannabis flower (for the sour cream)

· 1 cup full-fat sour cream

· 1 tablespoon fresh lime juice

· 1 teaspoon garlic powder

· 1 teaspoon onion powder

· 1/2 teaspoon sea salt

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 (1g) 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.

6. This is your Cannabis-Infused Sour Cream.

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Step 3: The Quesarito Fillings

For the Seasoned Beef:

· 1 lb ground beef (80/20)

· 1 packet taco seasoning

· 1/2 cup water

For the Cilantro-Lime Rice:

· 1 cup cooked white rice (day-old is best)

· 1 tablespoon fresh lime juice

· 2 tablespoons fresh cilantro, chopped

· 1/4 teaspoon salt

For the Build:

· 2 large (12-inch) flour tortillas (burrito size)

· 2 extra large (12-inch) flour tortillas (for the quesadilla layer)

· Your Cannabis-Infused Queso

· Your Cannabis-Infused Sour Cream

· Your seasoned beef

· Your cilantro-lime rice

· 1 cup shredded Mexican cheese blend

· Chipotle sauce or hot sauce (optional)

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Step 4: The Quesarito 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 Cilantro-Lime Rice:

· In a small bowl, combine the cooked rice, lime juice, cilantro, and salt.

· Fluff with a fork. Set aside.

3. Create the Quesadilla Layer (The "Quesa" Part):

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

· Place one of the extra-large flour tortillas in the skillet.

· Sprinkle half of the shredded Mexican cheese blend evenly over the entire tortilla.

· Place a second large flour tortilla on top of the cheese.

· Cook for 2-3 minutes until the bottom is golden brown and the cheese is melted.

· Carefully flip and cook for another 1-2 minutes on the second side.

· Remove from heat and set aside. Repeat for the second Quesarito.

· This cheese-stuffed tortilla sandwich becomes the outer layer of your burrito.

4. Assemble the Quesaritos:

· Place one quesadilla (the cheese-stuffed double tortilla) on a clean work surface.

· Spread a generous layer of Cannabis-Infused Queso down the center.

· Spread a generous layer of Cannabis-Infused Sour Cream next to the queso.

· Add a layer of seasoned beef.

· Add a layer of cilantro-lime rice.

· Drizzle with additional queso and sour cream.

· Add chipotle sauce if desired.

5. The Roll:

· Fold the sides of the quesadilla inward over the filling.

· Fold the bottom edge up and over the filling, tucking it tightly.

· Roll away from you, keeping the filling tight and secure, until the burrito is sealed.

· The double-tortilla quesadilla layer should be on the outside, creating a crispy, cheesy exterior.

6. Griddle (Optional but Authentic):

· Heat a clean skillet or griddle over medium heat.

· Place the Quesarito seam-side down and cook for 2-3 minutes until the exterior is crispy and golden.

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

7. Serve:

· Let rest for 2 minutes.

· Cut in half on a sharp diagonal.

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

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The Taco Bell "Quesarito" Explained:

The Quesarito is a burrito wrapped in a quesadilla. It's two tortillas with melted cheese between them, then filled with rice, seasoned beef, sour cream, chipotle sauce, and more cheese. It is the peak of Taco Bell engineering.

The name is a portmanteau of "quesadilla" and "burrito." The experience is pure excess.

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Safety, Dosing & Storage

CRITICAL NOTES:

⚠️ EXTREME MACRO DOSE WARNING: This recipe as written contains approximately 75mg THC per Quesarito (assuming 2g total of 15% flower, divided evenly between queso and sour cream, with both used generously). This is an extremely potent dose intended only for experienced consumers with very high tolerance.

⚠️ DOUBLE INFUSION: Both the queso and sour cream are infused. Every single bite contains cannabis. There is no escape.

⚠️ REDUCE YOUR CANNABIS: For a more reasonable experience, use 0.5g total (split between both) for ~9mg per Quesarito, or 1g total for ~18mg.

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

⚠️ DO NOT DRIVE. You will be living mas in a different dimension.

Storage:

· Infused queso: Refrigerate up to 1 week

· Infused sour cream: Refrigerate up to 2 weeks

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

· Cilantro-lime rice: Refrigerate up to 4 days

· Assembled Quesaritos: Do not store. The quesadilla layer will sog.