Nachos were originally the result of some inventive thinking to make the most of what was readily on hand—a fitting start for what’s become a staple stoner meal. Initially a beautifully simple fare, nachos have evolved into a whole subcategory of food with infinite variations of toppings, sizes and meal types. This take is a modern twist to the classic Tex-Mex “loaded nachos” version, with a versatile infused lime juice that can be used to make drinks as well!
Cannabis-Infused Lime Juice
- 1/2 gram activated cannabis distillate or Rick Simpson Oil (RSO)
- 1 gram liquid sunflower lecithin
- 1/2 cup freshly squeezed lime juice (about four medium limes)
Briefly heat the cannabis extract with the sunflower lecithin, mixing them together thoroughly. Next, add the oil and lecithin mixture to the lime juice in a high-speed blender, or use an immersion blender. Blend until fully incorporated with no specks of oil visible.
- 1/2 cup raw unsalted cashews
- 1 Yukon gold potato, peeled and diced
- 1 large carrot, peeled and chopped
- 3 tbsp. avocado oil
- 3 tbsp. cannabis-infused lime juice
- 3 tbsp. hot sauce
- 3 tbsp. roasted green chilies
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 5 tbsp. hot water
Place the raw cashews in a heatproof dish, then cover with boiling water. Place a bowl or towel over the dish, and let it sit while you prep the other ingredients. Peel and dice the potato and carrot, then put them in a lidded pot on the stovetop with enough water to immerse the veggies. Bring to a simmering boil for about 20 minutes, or until the veggies are soft enough to easily mash. Drain both the veggies and cashews before putting them in the blender with all the other ingredients. Blend until completely smooth and voilà—dairy-free, cannabis-infused nacho sauce!
- 2 ripe avocados
- 3 tbsp. cannabis-infused lime juice (see recipe)
- 1 red onion, diced
- 1 clove garlic, minced
- 1 tomato, diced
- 3 tbsp. chopped cilantro
- Salt and pepper (to taste)
Scoop the avocados into a mixing bowl and mash with the lime juice until your desired consistency is reached. Stir in diced onion, garlic, tomato, cilantro, pepper and salt.
Preheat oven to 325°F and then place a layer of tortilla chips on a baking pan or in an iron skillet. Cover the chips with the infused nacho sauce, sliced jalapenos, and/or beans and protein crumbles—whatever your heart desires. Bake for eight minutes, or until chips start to brown at the edges. Next, top with more nacho sauce, cilantro, shredded lettuce, diced bell peppers, onions, guacamole, pico de gallo, black olives and sour cream. Top individual servings of nachos with the rest of the cannabis-infused lime juice, both to taste and to manage individual dosage preferences. Enjoy!
This feature was published in the April, 2019 issue of High Times magazine. Subscribe right here.
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