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aunt anne's mexican "fudge"

mansfieldra avatar
Recipe by
Ruth Ann Vokac
@mansfieldra
Mansfield, IL

Mexican "Fudge" makes a great appetizer. It goes together quickly, is easy to serve, and is delicious. Also, this recipe is easy to modify: just think of all the ingredients that you could add to the egg mixture--a variety of finely minced sautéed vegetables, olives, refried beans, . . . Or substitute for the taco sauce: a little honey-mustard dressing or some sweet-sour sauce.

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yield 10 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For aunt anne's mexican "fudge"

  • 2 c
    monterey jack cheese, shredded
  • 2 c
    cheddar cheese, shredded
  • 3
    eggs
  • 1/2 c
    taco sauce

How To Make aunt anne's mexican "fudge"

  • 1
    Preheat oven to 350 degrees.
  • 2
    Mix the shredded Monterey jack and cheddar cheese.
  • 3
    In a medium mixing bowl, beat the eggs well. Add the taco sauce and stir.
  • 4
    Place half the cheese in a 9" x 9" baking dish. Pour egg sauce over the cheese. Top with the remainder of the cheese.
  • 5
    Bake for 30 minutes. Remove from oven and let set 5 minutes.
  • 6
    Cut into squares. Serve on party rye bread or taco chips.
  • 7
    NOTE: For a more spicy product, substitute some pepper jack cheese for an equal amount of cheddar or Monterey jack.
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