Cannabis Recipes – Bacon Wrapped Jalapeños


Cannabis Infused Bacon Wrapped Jalapeños

      *Note from chef: these are hot AF…

Cannabis recipes cannabis infused bacon wrapped jalapenos

Bacon wrapped jalapenos (Photo:Flickr)

Prep time:15 minutes

Cook time:25-30 minutes

Yield:6-8 servings

Total thc/cbd: 64mg thc / 40mg cbd


Equipment needed: foil lined sheet pan, chef’s knife, cutting board, mixing bowl, wooden spoon, toothpicks

Provisions needed (ingredients):

  • 15 fresh jalapeno peppers  (around 3 inches long)
  • 8oz cream cheese  (room temp)
  • 1½ cups sharp white cheddar cheese  (shredded)
  • ¼ cup dukes mayonnaise
  • 4 packets ruby cannabis sugar  [10mg thc / 10mg cbd each packet]
  • 6 droppers of fairwinds cannabis sriracha thc tincture  (1 dropper= 4mg thc)
  • ½ tsp granulated dry onion
  • ½ tsp granulated dry garlic
  • 1 tbsp jacobsen kosher salt
  • 1 tsp fresh cracked pepper
  • 15 slices bacon  (do not use thick cut)


How to make it:

  1. Preheat oven to 400 and spray foil lined sheet pan with non-stick spray…
  2. Cut the jalapenos in half and use a spoon to scoop out the seeds and ribs…
  3. In a medium mixing bowl, mix together the cream cheese, cheddar, mayo, dry spices, salt + pepper, cannabis sugar and sriracha sauce… mix well…
  4. Fill each jalapeno half with the cheese mixture…
  5. Cut the slices of bacon in half crosswise and wrap each pepper half with a half slice of bacon, using a toothpick to secure the bacon…
  6. Arrange the wrapped peppers on the foil lined, sprayed sheet pan and bake for 20-25 minutes or until bacon is crispy and browned… remove from the oven, season with salt and pepper  and let cool 5 minutes….
  7. Carefully remove the toothpicks and serve the peppers while still hot…
  8. Enjoy!


About the chef, Sebastian Carosi:

Chef Sebastian Carosi Cannabis recipes

Chef Sebastian Carosi

Originally from Federal Hill, a humble beginning in the mafia run red-sauce pasta houses of Providence, Rhode Island. Chef Sebastian Carosi earned a Culinary Arts degree from Western Culinary Institute in Portland, Oregon. Doing his Stagiere (apprenticeship) in Sardinia, Italy at Ristorante Tiana under the care and tutelage of highly regarded Gallurese Chef Giovanna Cossu. In Italy, Chef Carosi was introduced to Carlo Petrini and the Slowfood movement in its infant stages. There he learned to draw his culinary inspiration from the utilization of a regions bounty of indigenous edible commodities. Chef Carosi has well over twenty plus years in the farm-to-fork end of the hospitality industry under his belt.  He has also been involved in the research and development of several cannabis related products and standardization of recipes for cannabis edibles.

Find Chef Sebastian Carosi on Instagram at @chef_sebastian_carosi


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