Impress Your Friends With These Weed Apple Enchiladas
Flavor fusions seem to be all the rage these days. Cannabis chefs and bakers are taking it upon themselves to create epic new interpretations of classic dishes, but with an innovative twist. And this recipe for Weed Apple Enchiladas is a perfect example of how these kitchen icons are taking the average edible to new heights through creativity, experimentation, and careful crafting.
Servings: 10
Calories: 437kcal
Cost: approx. $20-$25
Equipment
- Teaspoon
- Cup
- Oven
- Substantially-sized mixing bowl
- Saucepan
- Plate
Ingredients
However, before you sprint into that kitchen to get started on this surprisingly manageable recipe, you will first need to get your hands on the following critical ingredients:
- ⅓ Cup of Cannabis-Infused Butter
- ½ Teaspoon of Vanilla Extract
- 1 Tablespoon of Cornstarch
- ⅓ Cup of Water
- ½ Cup of Brown Sugar
- ½ Cup of White Sugar
- 10 Small Flour Tortillas
- 2 Cans of Apple Pie Filling 21 oz., Roughly Chopped
- 1 ¼ Teaspoons of Ground Cinnamon
- ½ Teaspoon of Ground Nutmeg
- 1 Package of Reduced-Fat Cream Cheese 8 oz.
- ½ Cup of Confectioners’ Sugar
Instructions
- As one would do with most baking recipes, you will want to start off by preheating that oven of yours to a standard 400°.
- After that, grab a substantially-sized mixing bowl. In it, combine your apple pie filling, nutmeg, and 1 teaspoon of ground cinnamon.
- Then, in a completely separate mixing bowl, beat together your confectioners’ sugar, cream cheese, and ¼ teaspoon of ground cinnamon. Keep whipping up those ingredients until the contents take on a super smooth consistency and texture.
- At that point, you will want to stir your apple pie filling mixture into that delicious cream cheese combination.
- Now, with a spoon, transfer that apple and cream cheese blend into each of your tortillas. Following that, you will expertly roll the tortilla around the filling that you just placed inside.
- Once you have rolled all of your enchiladas, you will want to place them into a decent-sized baking dish (roughly 9” x 13”), with their “seam” facing the bottom of the dish.
- Upon completing that step, you will want to get your hands on a saucepan. Inside of it, you will combine your white sugar, brown sugar, cornstarch, water, and vanilla extract. You will then want to bring all of those delicious elements to a solid boil.
- When the contents reach that boiling point, remove it from the heat, but immediately add in your cannabis-infused butter, and keep stirring everything up, until the butter has completely melted and the sugar has fully dissolved. In my experience, that usually doesn’t take longer than 3-5 minutes.
- Then, when you’re happy with how everything looks, you can spread that delectable sauce over all of your previously rolled apple enchiladas currently resting in the baking dish.
- Following that, when your oven is good and ready, you can toss this baking dish of apple enchiladas inside, but be mindful to place them on the top rack.
- Allow them to cook for close to an hour. You’ll know they are ready to take out when the top of the enchiladas are bubbling up.
- At that point, simply remove them from the oven, plop one onto a plate, and dig in!
Notes
And that, my friends, is how you make an amazing batch of Weed Apple Enchiladas.
Nutrition
Serving: 1Enchilada | Calories: 437kcal | Carbohydrates: 77.3g | Protein: 5.3g | Fat: 12.8g | Cholesterol: 29mg | Sodium: 370mg