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 9g
Mono-unsaturated Fats 5g
Poly-unsaturated Fats 4g
Cholesterol 150mg
Sodium 1200mg
Total Carbohydrates 37g
Dietary Fiber 5g
Sugar 6g
Protein 23g

More Information


Thiamin B1 0 mg
Vitamin B12 40 mcg
Vitamin K 8 mcg
Vitamin A 3200 IU
Niacin B3 6 mg
Pantothenic Acid 1 mg
Riboflavin B2 1 mg
Vitamin C 31 mg
Vitamin D 0 IU
Vitamin B6 1 mg
Vitamin E 1 mg
Choline 22 mg


Manganese 1 mg
Calcium 200 mg
Magnesium 150 mg
Phosphorus 340 mg
Zinc 210 mg
Fluoride 14 mcg
Copper 9 mg
Sodium 1200 mg
Selenium 87 mcg
Iron 17 mg
Potassium 910 mg

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