Oysters Veracruz

• 12 ounces quesadillas presliced, cut in strips
• 24 each oysters shucked shells cleaned, reserved, rock salt
• 15 each italian plum (roma) tomatoes
• 3 medium onions
• 3 tablespoons garlic minced
• 2 teaspoons oregano dried
• 2 cups cilantro chopped
• 3 each limes juice only
• 5 each chipotle chili peppers in adobo, canned
• 1 x salt
• 1 x black pepper

1. Oysters Veracruz: Poach the oysters for approximately 1 to 1 1/2 minutes.
2. Refresh in an ice bath and drain well.
3. Put the oysters back in their shells, with 1 tablespoon of the chipotle sauce and top with the cheese.
4. Spread rock salt on a sheet pan and layer oysters.
5. Roast until cheese has melted.
6. Chipotle Sauce: Toss the tomatoes in vegetable oil and preferably grill the onions, sliced 1/2 inch thick and the tomatoes, over Mesquite coals.
7. 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.
8. 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 .
9. Let cool and then puree in the blender, adding the lim e juice and salt and pepper to taste.
10. For spicier sauce, add some of the adobo from the canned chilies.

quesadillas, oysters shucked shells, italian plum, onions, garlic, oregano dried, cilantro, limes juice only, chili peppers, salt, black pepper

Taken from recipeland.com/recipe/v/oysters-veracruz-44367 (may not work)