These nachos are so good and the chopped peppers are an extra spicy lovely addition. If you decide to make these yourself, they are also good with a couple of fried eggs on top, more cheese, sour cream and chopped scallions. These are the perfect hearty meal before a long night snuggling in bed.
The olive oil was medicated with a strain I have never encountered before. I was hanging with some grower friends and they were raving about this indica, called Aurora. Aurora indica is a potent strain that many say gives them the best night’s sleep they had had in months. Sure enough, it is a great mellow high, works well with issues of pain, and I slept like a log.
1 lb. fingerling potatoes
2 tablespoons olive oil
1 teaspoon cumin
Salt and pepper to taste
2-3 tablespoons cannabis-infused olive oil
1 chorizo, sliced
2 cups shredded sharp cheddar
1 tablespoon chopped hot peppers
Preheat oven to 375 degrees. Place the fingerlings on a roasting pan. Toss with the olive oil and sprinkle with the salt, pepper and cumin. Roast until tender, about 35-40 minutes. Set aside to cool.
In a medium skillet heat the cannabis-infused olive oil. Sauté the chorizo slices until they start to brown, about 8-10 minutes. Set aside.
Slice the potatoes and lay them in an ovenproof baking dish.
Cover the slices with the shredded cheddar.
Place the chorizo slices on the cheese, and drizzle with the oil.
Sprinkle with the chopped peppers.
Place in the oven and cook until the cheese is melted, about 10 minutes. Serve with chips or warm tortillas.