huîtres rockefeller poulet épices tex-mex el paso
20 minutes • 12 oysters

El Paso Chicken Oysters Rockefeller

Imagine ultra-fresh oysters topped with diced chicken spiced with our savory El Paso spice, topped with melty cheese and enhanced with a vibrant Tequila Lime pico de gallo. The perfect combo for the thrill seeker. Prepare to experience an explosion of flavors with the Tex-Mex punch that transports you to a bold marriage of land and sea.

Ingredients

  • 12 oysters
  • 1 chicken breast, cut into small cubes
  • 2 tbsp El Paso Tex-Mex Spice
  • 12 tbsp. cream cheese
  • 1 cup Tex-Mex cheese

Pico de Gallo

  • 1 tomato, cut into small cubes
  • 1 bunch of coriander, finely chopped
  • 1 French shallot, finely chopped
  • 2 tbsp Tequila Lime Hot Sauce
  • 1 tbsp El Paso Tex-Mex Spice
  • 1 tbsp olive oil
  • 1 jalapeno, seeded and diced

Preparation

  1. With a little olive oil, mix the chicken with the El Paso Tex-Mex spices and cook in a pan until the chicken is cooked through.
  2. Open and peel the oysters and place on a cooking rack.
  3. Add 1 tbsp of cream cheese, 1 tbsp of chicken and top with Tex-Mex cheese.
  4. Place in the oven on broil for about 5 minutes or until the cheese is melted and golden on top.
  5. Mix all the ingredients for Pico de Gallo.
  6. Serve Oysters Rockefeller with a tablespoon of Pico de Gallo and a jalapeno wheel to garnish on top.

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