BY CHEF BRANDI MADISON

MINIATURE MANCHEGO ENCHILADAS ROJOS

INGREDIENTS: (YIELDS 20)

1 cup Hatch green chiles
1 lb. manchego cheese, grated
2 cloves garlic
1 Tablespoon shallots
dried herbs (thyme, oregano)
½ cup mushrooms
1 12 oz. can of red enchilada sauce
1 cup infused coconut oil
1 cup canola oil
20 small corn tortillas

DIRECTIONS:

Heat 1 Tablespoon infused oil and sauté green chiles, garlic, shallots, dried herbs and mushrooms. Heat enchilada sauce in a sauce pan. Add 1 cup infused oil. Bring to a boil. Heat 1 cup canola oil. Fry or steam tortillas until pliable. Stuff each tortilla with roughly a ½ Tablespoon of filling and roll up. Pour enchilada sauce over tortillas, top with manchego cheese, and garnish with avocado or cilantro.


GREEN CHIMICHURRI SAUCE

INGREDIENTS: (MAKES 2 CUPS)

2 small shallots, minced
1/4 cup Champagne vinegar
4 oz. green onions
1 cup chopped cilantro
1/2 cup chopped parsley
1 garlic clove, minced
½ cup chopped oregano
1 cup infused coconut oil
freshly ground pepper

DIRECTIONS:

Coarsely chop all ingredients and combine all, except for the oil. Slowly whisk in the coconut oil.


CHORIZO & COTIJA STUFFED MUSHROOMS

INGREDIENTS: (YIELDS 20)

2 Tablespoons cannabis infused oil
1/2 teaspoon salt
1/4 teaspoon black pepper
20 large (2 to 2-1/2 inches in diameter) white mushrooms (1 lb.)
1 medium onion, finely chopped (1 cup)
1/4 cup Serrano peppers, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon dried herbs
2 oz. cotija cheese
1/4 cup chopped fresh parsley
1 cup cream cheese
1 lb. chorizo

DIRECTIONS:

Heat 1 Tablespoon infused coconut oil. Sauté mushroom stems, chorizo, onion, garlic, Serrano peppers and parsley. Add salt and pepper. Set aside. Combine cream cheese and dried herbs. Combine both mixtures. Stuff mushrooms with filling. Garnish with cotija cheese. Bake mushrooms at 350° for about 20-25 minutes or to desired tenderness.