Oysters Acapulco

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 4 dried ancho peppers , seeded and deveined
  • 4 Fl Oz hot water
  • 1 clove garlics , crushed
  • 1 NULL can crushed tomatoes
  • 2 cans chipotle chili peppers , seeded and deveined
  • 1 onions , minced
  • 1 1/2 Lb fresh oysters
  • 3 tsp olive oil
  • 1 Cup plain breadcrumbs
  • 1/2 Lb cream cheese , cubed
Combine dried ancho pepper and hot water in a blender or food processor. Let soak 20 minutes. Preheat oven to 400 ℉. 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.
Calories
400 Cal
Fat
20 g
Carbs
33 g
Protein
23 g
Fiber
4.1 g
Sugar
3.4 g
Cholesterol
150 mg
Sodium
990 mg


Nutrients

Fiber     4.1 g
Fat     20 g
Sugar     3.4 g
Carbs     33 g
Protein     23 g
Calories     400 Cal

Fats

Fat, Poly     3.7 g
Fat, Mono     5.4 g
Fat, Sat     8.6 g
Fat, Trans     0 g
Fat, Percent     45 %

Vitamins

Vitamin, K     6.5 mcg     5.4 %
Vitamin, A     3100 IU     100 %
Vitamin, B12     40 mcg     1700 %
Niacin     5.2 mg     33 %
Riboflavin     0.6 mg     48 %
Vitamin, C     27 mg     31 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.7 mg     42 %
Vitamin, E     0.8 mg     5.4 %
Panto, Acid     0.9 mg     17 %
Choline     15 mg     2.8 %
Thiamin     0.4 mg     37 %

Minerals

Calcium     180 mcg     18 %
Phosphorus     330 mg     47 %
Magnesium     140 mg     33 %
Copper     8.8 mcg     970 %
Fluoride     16 mcg     390 %
Zinc     210 mg     1900 %
Cholesterol     150 mg     69 %
Sodium     990 mg     66 %
Selenium     87 mcg     160 %
Manganese     1.2 mg     17 %
Potassium     790 mg     17 %
Iron     17 mg     210 %