I first discovered "Angels on Horseback" at Fat Jack's Sports Bar which is located on the Arkansas side of the state line which separates it from Texas. The only change that I made to this delicious recipe was using pepper jack cheese rather than mozzarella because I prefer the extra spicy bite this cheese contributes to the dish. They make great hors d'oeuvres and are easy to prepare.
Ingredients
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU_tIP1jUzeJVccdn5zEd2lkddKgazy_R69GKINfBfxSXGItOZIldF-qNwKKgLZclkKxOLU1lluSAUJaicC9082HfM1zPrrSTXaCKP6fuf3gqrmYCBKlFnYd4i-ZivyAktCpZeLQ/s1600-rw/angels_on_horseback02.jpg)
- 8 oz. canned boiled oysters
- 8 oz. shredded pepper jack cheese
- smoked bacon, thinly sliced
Instructions
- individually roll the oysters with a slice of smoke-flavored bacon
- space the wrapped oysters evenly on a cookie sheet
- bake in the oven at 350 degrees F. for around 20 minutes (or until the bacon has thoroughly cooked)
- top each morsel with pepper jack cheese and continue cooking until the cheese has melted
- remove the wrapped oysters from the oven and serve.
![Jacques Gaspard Signature Icon](https://lh4.googleusercontent.com/_wjCZad8Z7PY/Tc_tUVxrjsI/AAAAAAAADmY/X8C_ivOPG6A/jacques_sig_1.png)
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