Aunt Anne's Mexican "Fudge"

Aunt Anne's Mexican Fudge Recipe

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Ruth Ann Vokac


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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10 Min
30 Min


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  • 2 c
    monterey jack cheese, shredded
  • 2 c
    cheddar cheese, shredded
  • 3
  • 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.

Printable Recipe Card

About Aunt Anne's Mexican "Fudge"

Course/Dish: Cheese Appetizers
Main Ingredient: Non-Edible or Other
Regional Style: Mexican

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