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Add a photoRaciónes: 6
Ingredientes
- 1 c. unsalted butter
- 36 lrg escargots, canned
- 3 Tbsp. garlic, chopped
- 1 c. Margarita Jalapeno Salsa
- 2 Tbsp. New Mexico red chiles, crushed
- 12 x flour or possibly corn tortillas, Or possibly
- 1 sm loaf French bread, sliced
Direcciones
- Preheat oven to 425F.
- Heat butter in a skillet; add in garlic & saute/fry till garlic barely begins to turn golden brown. Place 6 escargots in each of 6 individual casseroles; drizzle proportionately with garlic butter. Spoon 2 heaping Tbsp. salsa proportionately over escargots in each casserole; sprinkle 1 tsp. of crushed chile over each. Bake 15 to 20 min or possibly till sauce sizzles. Meanwhile, hot tortillas (or possibly slice & hot French bread). Serve escargots with tortillas or possibly bread for dunking in the sauce.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 271 | 93% |
| Total Fat 30.8g | 39% |
| Saturated Fat 19.47g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 39mg | 2% |
| Potassium 31mg | 1% |
| Total Carbs 4.26g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.2g | 0% |
| Protein 1.18g | 2% |
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