Maximum Yield Cannabis USA August / September 2017 | Page 93

Jalapeño Poppers
... not the shitty frozen kind.
INGREDIENTS
• Preheat oven to 425°F 12 large jalapeños
• Cut 10 jalapeños in half lengthwise and deseed the
center using a small spoon. 250 grams (8 ounces) of cream cheese
• In a medium bowl, soften the cream cheese with a fork
and mix in the shredded cheddar, chopped chives, and
shake flour. I simply crush the dried leaves in my hands
and add. If using bud, you will need a grinder.
100 grams (4 ounces) of shredded sharp cheddar
5 chives, chopped up fine
4 grams of dried shake.
• Fill the center of the jalapeños with your cheese
mixture. I like to use one jalapeño to dice up and
sprinkle over the top for garnish. The extra jalapeño
is just that, extra. In case you mess one up.
• Place the filled peppers on a aluminum foiled
cookie sheet or cake pan and bake for 15-18
minutes or until the peppers grow tender and the
cheese bakes up a bit brown.
• Bring cannabis back into the kitchen and let your
imagination fly higher!
myhydrolife.com
grow. heal. learn. enjoy.
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