Ingredients Jump to Instructions ↓

  1. 12 ounces Cacique brand Queso Quesadilla pre-sliced, -- cut in st rips

  2. 24 oysters -- shucked --shells cleaned & reserved rock salt **Chipotle Sauce**

  3. 15 Roma tomatoes

  4. 3 medium onions

  5. 3 tablespoons garlic -- minced

  6. 2 teaspoons dried oregano

  7. 2 cups cilantro -- chopped

  8. 3 limes -- juice of

  9. 5 Chipotle chilies in adobo -- canned salt and pepper -- to taste Oysters Veracruz: Poach the oysters for approximately

  10. 1 to 1 1/2 minutes. Refresh in an ice bath and drain well. Put the oysters back in their shells, with

  11. 1 Tbsp. of the Chip otle sauce and top with the cheese. Spread rock salt on a sheet pan and layer o ysters. Roast until cheese has melted.

Instructions Jump to Ingredients ↑

  1. Chipotle Sauce: Toss the tomatoes in vegetable oil and preferably grill the onions, sliced 1/2" thick and the tomatoes, over Mesquite coals. The tomatoes should have charred skins (if not grilling, char tomatoes skins in a very hot skillet and then add the onions with some vegetable oil to a hot sauce pan) Add garlic and continue to cook for about 2 minutes. Add the oregano, cilantro, and the chilies, which have been rinsed and cleaned of their veins, and seeds and cook slowly, covered , for about 20 minutes . Let cool and then puree in the blender, adding the lim e juice and salt and pepper to taste. For spicier sauce, add some of the adobo from the canned chilies.


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