I have no idea how Mexican fudge got its name. It isn’t fudge at all. It’s a savory treat, not sweet. It contains no sugar and no chocolate. You don’t need a candy thermometer to make it. But it’s delicious.
And it’s super easy to make. My husband and I go to a friend’s house to watch the Super Bowl every year, and we always, always take Mexican fudge to share. We can toss it together when we get home from church, and it’s ready to go by the time we’re ready to leave for the Super Bowl party.
Mexican fudge is versatile. It’s lovely on a tray of savories if you’re having friends over for tea.
Because the main ingredients are eggs and cheese, it’s also a perfect treat to take to a Cheesefare potluck.
Mexican Fudge Recipe
1 pound grated cheese. I use a pound of Tillamook shredded Mexican 4-cheese blend. You can also use a half pound of cheddar and a half pound of Monterey Jack. If you do that, grate the cheeses and mix them together in a bowl.
½ cup green taco sauce. Feel free to substitute your favorite salsa.
Sliced pickled jalapenos
You can make this in a 9×9 or 9×13 pan. If you use a glass pan, you don’t need to grease the pan. If you use a metal pan, you do.
Preheat the oven to 350.
Beat the eggs, then beat in the taco sauce.
Spread half the cheese evenly in the pan.
Pour the egg mixture over the cheese.
Top the egg mixture with the remaining cheese.
Arrange jalapeno slices over the top of the cheese.
Bake for 30 minutes if you used a 9×13 pan. If you used a 9×9 pan, it will take just a few minutes longer.
Serve hot or cold. It’s delicious either way.
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