Wednesday, October 13, 2010

Jalapeno Cheese Oysters

We love jalapenos and cheese, so Biz and I thought these were fantastic.  (Thank you, Jay, for introducing us to these!)  You have some freedom with these too; you can use whatever cheeses you like, or you can chop up the jalapenos if you don't want a whole slice on each oyster.  I guess if you really wanted to go the Tex-Mex route, you could skip the cracker and serve on tortilla chips.  Again, we had already baked the oysters in their shell so they would be open enough to shuck, but if you're able to get the shells open without the help of heat, you might want to bake them for longer in the oven when they have cheese on top.

Jalapeno Cheese Oysters

1 dozen oysters, shucked
1/2 cup shredded cheese (we used Cheddar and mozzarella, but you can use whatever you like)
12 jalapeno slices
Crackers for serving

Preheat oven to 400.  Grease small baking dish, and place oysters on the bottom.  Sprinkle oysters with cheese, and top with one jalapeno slice each.  Bake for 6 minutes, or until cheese is melted.  Serve with crackers or tortilla chips. 

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