Hydrolife Magazine August/September 2017 [USA Edition]

Jalapeño Poppers
... not the shitty frozen kind. INGREDIENTS
• Preheat oven to 425°F
• Cut 10 jalapeños in half lengthwise and deseed the
center using a small spoon.
• 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.
12 large jalapeños
250 grams (8 ounces) of cream cheese
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. 91