Cannabis-Infused "Zesty Chicken Bowl" Qdoba Knockoff with Infused Queso & Sour Cream

Cannabis-Infused "Zesty Chicken Bowl" Qdoba Knockoff with Infused Queso & Sour Cream

A Note on Dosing: This recipe makes 2 massive burrito bowls. 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 bowl.

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

Terpene Pairing Suggestion: Choose a Limonene and Terpinolene-dominant strain. Limonene's bright citrus will complement the lime-cilantro rice and pico de gallo, while Terpinolene's complex floral-herbal notes will enhance the grilled chicken and black beans. This combination creates an uplifting, creative, and focused experience—perfect for a build-your-own bowl night.

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Step 1: The Cannabis-Infused Queso

Ingredients:

· 1 gram cannabis flower (for the queso)

· 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.

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.

6. This is your Cannabis-Infused Sour Cream.

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Step 3: The Bowl Assembly

For the Cilantro-Lime Rice:

· 2 cups cooked white rice (day-old is best)

· 1/4 cup fresh cilantro, chopped

· 2 tablespoons fresh lime juice

· 1 tablespoon lime zest

· 1/2 teaspoon salt

For the Black Beans:

· 1 can (15 oz) black beans, drained and rinsed

· 1/4 cup water

· 1 teaspoon cumin

· 1/2 teaspoon garlic powder

· Salt to taste

For the Grilled Chicken:

· 2 boneless, skinless chicken breasts

· 2 tablespoons olive oil

· 1 tablespoon chili powder

· 1 teaspoon cumin

· 1 teaspoon garlic powder

· 1 teaspoon onion powder

· 1/2 teaspoon smoked paprika

· 1/2 teaspoon salt

· 1/4 teaspoon cayenne

For the Build:

· Your Cilantro-Lime Rice

· Your Black Beans

· Your Grilled Chicken, sliced

· Your Cannabis-Infused Queso

· Your Cannabis-Infused Sour Cream

· Pico de gallo (store-bought or homemade)

· Shredded lettuce

· Pickled jalapeños

· Fresh cilantro

· Lime wedges

Method:

1. Make the Cilantro-Lime Rice:

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

· Fluff with a fork. Set aside.

2. Make the Black Beans:

· In a small saucepan, combine the black beans, water, cumin, garlic powder, and salt.

· Warm over low heat, stirring occasionally, until heated through. Keep warm.

3. Grill the Chicken:

· In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and cayenne.

· Rub the chicken breasts with olive oil, then coat evenly with the spice mixture.

· Heat a grill or grill pan over medium-high heat.

· Grill chicken for 6-8 minutes per side, until cooked through (internal temperature 165°F).

· Let rest for 5 minutes, then slice into strips.

4. Build the Bowl:

· Base: A generous scoop of cilantro-lime rice.

· Layer 1: Black beans.

· Layer 2: Sliced grilled chicken.

· Layer 3: Generous drizzle of Cannabis-Infused Queso.

· Layer 4: Generous drizzle of Cannabis-Infused Sour Cream.

· Layer 5: Pico de gallo.

· Layer 6: Shredded lettuce.

· Layer 7: Pickled jalapeños.

· Layer 8: Fresh cilantro and a lime wedge.

5. Serve:

· Serve immediately with tortilla chips on the side for extra dipping into the infused queso and sour cream.

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Safety, Dosing & Storage

CRITICAL NOTES:

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

⚠️ DOUBLE INFUSION: Both the queso and sour cream are infused. Every bite contains cannabis. Control your dose by how much of each you add.

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

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

⚠️ DO NOT DRIVE. You will be building your own bowl in another dimension.

Storage:

· Infused queso: Refrigerate up to 1 week

· Infused sour cream: Refrigerate up to 2 weeks

· Grilled chicken: Refrigerate up to 3 days

· Cilantro-lime rice: Refrigerate up to 4 days

· Black beans: Refrigerate up to 5 days