YOUR SOLIN GENERATED RECIPE
Baked Oysters with Red Chili Enchilada Sauce
Fresh oysters baked in their shells with a vibrant red chili enchilada sauce and melted sharp cheddar, served over a bed of protein-rich black beans.
INGREDIENTS
12 large oysters
0.5 cup red chili enchilada sauce
0.25 oz sharp cheddar cheese
0.5 cup black beans
0.33 cup Greek yogurt
0 tsp olive oil
1 tbsp cilantro
1 medium lime
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 425°F and line a baking sheet with a layer of rock salt or crumpled aluminum foil to keep the oyster shells stable.
Carefully shuck the oysters, ensuring you retain as much of the natural liquor as possible in the deep bottom shell.
Spoon approximately 2 teaspoons of the red chili enchilada sauce over each oyster meat.
Top each oyster with a portion of the shredded sharp cheddar cheese.
Place the oysters in the oven and bake for 8 to 10 minutes, or until the cheese is bubbly and the edges of the oysters begin to curl.
While the oysters are baking, warm the black beans in a small saucepan over medium heat with the olive oil, sea salt, and black pepper.
Spread the seasoned black beans onto a serving plate as a base.
Carefully arrange the hot baked oysters on top of the beans.
Finish the dish with a dollop of Greek yogurt, a sprinkle of fresh cilantro, and lime wedges on the side for squeezing.