• 2-3/4 dried ancho peppers, seeded and deveined
• 1/3 cup hot water
• 1 clove garlic, crushed
• 1-1/3 cups recipe-ready crushed tomatoes
• 1-1/4 canned chipotle chili peppers, seeded and deveined
• 3/4 onion, minced
• 1 lb. fresh oysters
• 2 tsp. olive oil
• 2/3 cup plain breadcrumbs
• 1/4 lb. cream cheese, cubed

Combine dried ancho pepper and hot water in a blender or food processor. Let soak 20 minutes. Preheat oven to 400°F. Add next 4 ingredients to ancho water mixture and process until smooth. Pour oysters and their liquid into a heavy saucepan. Bring to a boil over medium high heat. Simmer 2 minutes. Immediately transfer oysters to a shallow, oiled baking dish. Set aside. Pour chili sauce over oysters. Sprinkle with breadcrumbs and dot with cheese. Bake 5-7 minutes or until cheese melts.

Per serving: calories 328, fat 16.0g, 43% calories from fat, cholesterol 88mg, protein 17.1g, carbohydrates 30.2g, fiber 2.4g, sugar 7.3g, sodium 749mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.1, Fruit: 0.0, Bread: 1.2, Lean meat: 0.3, Fat: 2.5, Sugar: 0.0, Very lean meat protein: 1.1

  view detailed nutritional information

The recommended wines are: Sauvignon Blanc, Pinot Blanc, or Chablis.