Raw Oysters on the Half-Shell
Yield: 6 servings | Prep time: 30 minutes | Cook time: N/A
INGREDIENTS
- 1 dozen oysters, shucked on the half-shell
- 1 lemon, cut into wedges
- 4 cups of ice, for serving
- Tabañero Extra Hot Hot Sauce
- Tabañero Key Lime Hot Sauce
- Tabañero Original Hot Sauce
EQUIPMENT
- 1 oyster-shucking knife
- 1 pair of level five cut-resistant gloves
- 1 non-slip cutting board
- 1 clean dish towel
- 4 cups of crushed ice
- 1 large serving tray
INSTRUCTIONS
In a large mixing bowl, combine the cream cheese, cheddar cheese, taco seasoning, and Tabañero Sweet and Spicy Hot Sauce. Add the rotisserie chicken, diced tomatoes and green chilies, garlic, green onions, and cilantro. Mix all the ingredients until well combined.
Lay one tortilla on a large cutting board. Spread about half of a cup of the chicken enchilada mixture onto the tortilla and roll up tightly. Repeat this process with the remaining tortillas.
Line up the chicken enchilada roll-ups seam down to prevent them from unraveling. Refrigerate the chicken enchilada roll-ups for at least 30 minutes. The longer the chicken enchilada roll-ups chill, the easier they will be to cut into slices.
When ready to serve, use a serrated knife to slice each chicken enchilada roll-up into half-inch slices. Arrange on a large serving tray and serve chilled.
Lay one tortilla on a large cutting board. Spread about half of a cup of the chicken enchilada mixture onto the tortilla and roll up tightly. Repeat this process with the remaining tortillas.
Line up the chicken enchilada roll-ups seam down to prevent them from unraveling. Refrigerate the chicken enchilada roll-ups for at least 30 minutes. The longer the chicken enchilada roll-ups chill, the easier they will be to cut into slices.
When ready to serve, use a serrated knife to slice each chicken enchilada roll-up into half-inch slices. Arrange on a large serving tray and serve chilled.