THC infused nachos recipe

Published Apr 11, 2019 10:35 a.m. ET

Everybody loves a good old-fashioned taco. This Mexican dish is wildly popular and often served at large gatherings, but it does come with one slight problem. The mess that they make keeps tacos on a lower level as far as typical party foods go. Here’s a nacho dish that is easy to share, almost mess-free and delicious. Turning these nachos into cannabis edibles will require some marijuana infused coconut oil which we will also show you how to make today. The best part about cannabis nachos is how easy they are to personalize to suit everyone's taste. You can make up multiple plates to also offer either uninfused or differently spiced nachos. Some like it hot; othersprefer a milder topping that is a little easier to digest. Below you will find a list of recommended toppings, but feel free to expand on that however you think you might like.

Cheese types: Traditionally a mixture of mozzarella and jalapeno cheddar is used to garnish the chips, but what you should use will depend on how much spice that you and your guests would prefer.

Mild: If you want milk nachos than a mozzarella, cheddar, or marble cheese will do the trick.

Moderate: If you like moderately spiced nachos than use a jalapeno creamed cheese instead of regular that is called for in the recipe. The type of shredded cheese that you use could be mozzarella, cheddar, or marble.

Hot: If spicy is something you love then you can take it all the way and utilize a jalapeno cheese like cheddar, mozzarella, or marble, and creamed cheese.

Hot Topping Choices (to be added before cooking): Green olives, black olives, jalapeno peppers, beans, onions, guacamole, tomato, lettuce, avocados, green pepper, red pepper, corn.

Cold topping choices (must be added after cooking): Sour cream, salsa, lettuce, green onions, tomato, salad dressing.


  • 4 tablespoons of cannabis coconut oil
  • 2 blocks of creamed cheese
  • ½ cup of white milk
  • 2 tablespoons of jalapeno (seeded and diced)
  • 1 teaspoon of cumin (ground)
  • 1 teaspoon of salt
  • ½ teaspoon of smoked paprika
  • ¼ cup of parmesan cheese
  • 1 cup of cheese that you choose
  • 1 lime (juiced)
  • 8 cups of tortilla chips
  • 1 pound of ground beef


  • 1 pot
  • 1 stove top
  • 1 whisk
  • 1 frying pan
  • 1 large baking pan


  1. To begin, you will want to cook the ground hamburger over medium heat in a frying pan until brown while preheating an oven to 425 F.
  2. Now to start making the Queso, you will add the cannabis oil, creamed cheese, milk, cumin, jalapeno, and salt to a pot.
  3. Set the heat to medium and combine the ingredients until they all melt together. Once they reach a thick and creamy consistency remove the pot from the burner.
  4. Place the tortilla chips in a scattered fashion evenly across a large baking pan.
  5. Pour the Queso over the chips.
  6. Now spread the squeezed lime, parmesan cheese, and smoked paprika over the tortilla chips.
  7. Next, you will need to sprinkle the browned hamburger meat over the tortilla chips as evenly as possible.
  8. Now you can finish this masterpiece by adding any pre-bake toppings of choice to the pan including the cheese.
  9. Place the baking sheet full of dressed tortilla chips into an oven for 15-20 minutes, or until the cheese has melted and the vegetables have softened.
  10. Remove the cooked chips and garnish with any cold topping that you might like including tomatoes, or sour cream.
  11. Serve immediately.

How to make cannabis coconut oil

Marijuana is an amazing addition to many dishes, there’s many options out there for you, besides just nachos. Many meat dishes will require the addition of cannabis oil which is easy to make and only requires two ingredients and a handful of tools. If the results are too weak, then use a little more next time, and if they are too intense then lower how much dried marijuana you use until you reach a comfortable level of high. Once you’ve finished making some cannabis coconut oil you can replace the regular cannabis oil in the recipe above if you’d like some weed nachos with a hint of coconut.


  • 1 cup of coconut oil
  • 1 ounce of cannabis


  • resealable mason jar
  • cheesecloth
  • 1 large measuring cup
  • 1 fine mesh strainer
  • 1 cookie sheet
  • 1 weed grinder
  • parchment paper


  1. Preheat an oven to 220 F.
  2. Prepare the cannabis for decarboxylation by grinding it with a weed grinder and removing any seeds or stem.
  3. Place one layer of parchment paper on a cookie sheet.
  4. Evenly spread the marijuana grind over the paper and bake it in the oven for 25 minutes. This step is necessary to activate the THCA in the plant material and turn it into THC for the psychoactive effects we enjoy from cannabis edibles.
  5. Once the bud has been decarboxylated, it’s time to infuse the oil. Place one cup of coconut oil into a saucepan and set the heat to medium.
  6. Once the oil has melted, you can dump in the decarboxylated bud and let the mixture simmer for one full hour.
  7. After one hour the infusion is complete, and it is time to remove the excess plant material that is no longer necessary. Allow the oil enough time to cool to a safe temperature to handle before this next step.
  8. Place a fine mesh strainer over the mouth of the mason jar.
  9. Set one or two layers of cheesecloth over the mesh strainer.
  10. Dump the cannabis oil mixture into a large spouted measuring cup.
  11. Slowly pour the oil through the cheesecloth filter to remove the plant material.
  12. Once the cannabis oil has finished straining, you can remove and dispose of the cheesecloth, and the jar can be sealed and stored for up to six months safely in a cool dark place.
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