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Nutrition Facts
Serving Size 168 g
(Approx. 6 Servings)
Amount Per Serving
Calories 450 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 930 mg 39%
Total Carbohydrate 16 g 5%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 19 g
Vitamin A 6% Iron 15%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chorizo Stuffed Oysters
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

1 box rock salt
12 Oz chorizo
1/4 cup(s) white onion, finely diced
1/4 cup(s) pecans, chopped
1/4 cup(s) cilantro
1/2 cup(s) tequila
1/4 cup(s) salted butter, melted
1 1/2 cup(s) panko bread crumbs
24 Gulf oysters, shucked, shells reserved
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Preheat oven to 400ºF. Spread rock salt over a sheet pan. Set aside.
Heat a large skillet on medium. Brown chorizo, breaking it up as it cooks.
Add onions, pecans, and cilantro, and cook several minutes.
Deglaze pan with tequila using a long match or lighter to ignite the tequila and allow alcohol to burn off.
Remove from heat and add in butter and bread crumbs. Mix well.
Place shucked oysters in their shells on top of rock salt. Top each with chorizo bread crumb mixture.
Bake 10 minutes or until tops are golden. Cool 3 to 4 minutes before serving.


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