Infused Chimichangas Inspired by Deadpool

[dropcap class=”kp-dropcap”]W[/dropcap]ith Deadpool 2 in theaters now, what better way to celebrate the “Merc with a Mouth” than to make his favorite food? So, in the immortal words of Deadpool, “Time to make the chimi-fucking-changas!”

Cannabis-Infused Flour Tortillas

Ingredients

4 tablespoons cannabutter

1 1/2 cups all-purpose flour

1/2 cup hot water

1/2 teaspoon salt

Vegetable oil for deep frying

1.     Heat vegetable oil in a sauté pan with enough oil to completely cover the bottom of the pan.
2.     Combine cannabis butter and flour with either a food processor or just good old-fashioned pent up rage. Then add salt and hot water into the mixture, mixing until well combined.
3.     Next, knead the dough into a ball. Scoop out a golf ball-sized hunk of the dough and lay it on a flat surface that has been covered in flour. Roll it as thin as possible with a rolling pin or wooden dowel.
4.     Drop in the tortillas and fry them until golden on both sides, and remove from pan. (I know what you’re thinking, “This is too complicated!” Well it isn’t! Once you do it, you will realize that it is relatively simple, and that you are not nearly the culinary idiot you think you are. Either way, give it a try, you might surprise yourself, and make a delicious snack.)

Once you have your tortillas, you can prepare your protein of choice. Note that choosing a vegetarian option like tofu does not disqualify you from enjoying these amazing fried treats. This part should be self-explanatory, but if it isn’t, get some of that vegetarian stuff and cook it until it is good.

Cannabis-infused Chimichanga

Ingredients

Cannabis-infused flour tortillas

1 pound of protein of choice

1 can refried beans (heated and ready to use)

Vegetable oil for deep frying

1 cup of cheddar cheese, shredded

1/2 cup of sour cream or cannabis-infused guacamole

1/2 cup of your favorite salsa

1.     Spoon 1/4 to 1/3 cup of your meat off-center in the tortilla. Spoon refried beans over the meat. (Be sure to spread it evenly. No one wants to eat a chimichanga that is all meat in the head, and beans in the ass. You need a nice mixture of the two. It is like Batman and Robin, or in this case Cable and Deadpool.)
2.     Next, fold the edge closest to the filling over to cover the meat/beans, then pull in both sides, and finally roll the final side to seal in the goodness. If possible use a toothpick or two to hold the unfried ’changa together.
3.     Put the oil in a frying pan or cast-iron skillet, the oil should be about one-inch from the bottom of the pan. Heat the oil to 375 degrees.
4.     Fry each chimichanga for 90 seconds on each side, or until it reaches the desired amount of crispiness. Allow the chimis to cool on paper towels so that the excess oils will drain off while it cools.
5.     Garnish with cheese, salsa and anything else your heart desires. Bonus points if you actually wait long enough to eat these beauties without burning the roof of your mouth.