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Ingredients
- 1 pt. shucked oysters and shells or possibly shell stock oysters
- Broken, salted Tortilla chips
- 1/2 c. spicy red sauce
- 1/2 c. grated cheese
- Sliced Jalapeno peppers
- Rock salt
Directions
- Drain oysters or possibly shuck fresh ones. Pour rock salt in an ovenproof pan. Position shells in rock salt to steady the shells and insulate the nachos. Place a few chip pcs in each shell, then an oyster on top. Add in a dollop of red sauce and some grated cheese. Broil till the cheese melts and the edges of oysters curl. Top each nacho with a jalapeno slice. Serve warm, then make another batch. Makes 4 generous servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 2 servings | |
| Calories 350 | |
| Calories from Fat 130 | 37% |
| Total Fat 14.72g | 18% |
| Saturated Fat 8.01g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 633mg | 26% |
| Potassium 409mg | 12% |
| Total Carbs 33.18g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 18.65g | 12% |
| Protein 20.94g | 34% |
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