Oysters Acapulco

Preparation time: 10 min Servings: 6
Cooking time: 10 min

Ingredients:

1 tbsp olive oil
1 clove garlic, crushed
2 cups canned crushed tomatoes
1/2 cup hot water
1 cup plain breadcrumbs
1 onion, minced
4 dried ancho peppers, seeded and deveined
2 cans chipotle chili peppers, seeded and deveined
1-1/2 lb fresh oysters
6 oz cream cheese, cubed

Cooking Directions:

Combine dried ancho pepper and hot water in a blender or food processor. Let soak 20 minutes. Preheat oven to 400°F. Add next 4 ingredients to ancho water mixture and process until smooth. Pour oysters and their liquid into a heavy saucepan. Bring to a boil over medium high heat. Simmer 2 minutes. Immediately transfer oysters to a shallow, oiled baking dish. Set aside. Pour chili sauce over oysters. Sprinkle with breadcrumbs and dot with cheese. Bake 5-7 minutes or until cheese melts.

Nutrition Facts

Calories 410
% Calories From Fat 43.9%
Total Fat 20g
Saturated Fats 8.6g
Mono-unsaturated Fats 5.4g
Poly-unsaturated Fats 3.8g
Cholesterol 150mg
Sodium 1200mg
Total Carbohydrates 37g
Dietary Fiber 4.7g
Sugar 5.7g
Protein 23g

More Information

Vitamins

Thiamin B1 0.47 mg
Vitamin B12 40 mcg
Vitamin K 7.6 mcg
Vitamin A 3200 IU
Niacin B3 5.6 mg
Pantothenic Acid 0.93 mg
Riboflavin B2 0.64 mg
Vitamin C 31 mg
Vitamin D 0 IU
Vitamin B6 0.65 mg
Vitamin E 1.3 mg
Choline 22 mg

Minerals

Manganese 1.2 mg
Magnesium 150 mg
Calcium 200 mg
Zinc 210 mg
Phosphorus 340 mg
Copper 8.8 mg
Fluoride 14 mcg
Selenium 87 mcg
Sodium 1200 mg
Potassium 910 mg
Iron 17 mg

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