Ostiones en Cazuela (Oyster Casserole)

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Heat Scale
Submit Recipe


Ingredients:

1 pint shucked select or large oysters, drained
2 medium tomatoes, chopped

1/2 cup half-and-half, divided
2 cups cracker crumbs (about 20 crackers)
1/2 cup butter or margarine, melted
2 red Fresno chiles, stemmed, and finely chopped
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground allspice
1/8 tsp. ground red pepper
fresh lime wedges

Instructions:

Mix the oysters and the tomatoes together, then place them in an ungreased 11 x 7-inch baking dish and pour 1/4 cup of the half-and-half over the mixture.

Combine the remaining ingredients (except the lime wedges and the remaining half-and-half) and sprinkle the mixture over the oysters and tomatoes. Pour the remaining half and half over crumb mixture and bake uncovered at 375F until light brown, about 30 minutes.

Garnish with some fresh lime wedges.