Oysters Acapulco
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Ingredients:
1 cup plain breadcrumbs
1/2 cup hot water
2 cups canned crushed tomatoes
1-1/2 lb fresh oysters
1 onion, minced
2 cans chipotle chili peppers, seeded and deveined
4 dried ancho peppers, seeded and deveined
6 oz cream cheese, cubed
1 tbsp olive oil
1 clove garlic, crushed
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
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More Information |
Vitamins
Thiamin B1 0.47 mg
Vitamin A 3200 IU
Vitamin K 7.6 mcg
Vitamin E 1.3 mg
Pantothenic Acid 0.93 mg
Vitamin B6 0.65 mg
Riboflavin B2 0.64 mg
Choline 22 mg
Vitamin D 0 IU
Vitamin C 31 mg
Vitamin B12 40 mcg
Niacin B3 5.6 mg
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Minerals
Sodium 1200 mg
Zinc 210 mg
Copper 8.8 mg
Iron 17 mg
Calcium 200 mg
Manganese 1.2 mg
Magnesium 150 mg
Potassium 910 mg
Fluoride 14 mcg
Phosphorus 340 mg
Selenium 87 mcg
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