Oysters Acapulco

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


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


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


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

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