TEXAS FUDGE...right!!!
By
Straws Kitchen
@CinCooks
1
A friend sent this one to me, she received from someone else...
I repete, it is not my recipe but since I had never heard of one like this, thought maybe you had not either.
My Daughter lives in Texas and I think I'll ask her if she's ever heard of it...or maybe her MIL (since she was born in TX).
P.S. Have a variation or add on to this recipe posted below by a JAP member...Vicky Searcy.
I will add it to a NOTE at the end of the recipe.
THANKS VICKY FOR YOUR FEEDBACK ON THE RECIPE.
I repete, it is not my recipe but since I had never heard of one like this, thought maybe you had not either.
My Daughter lives in Texas and I think I'll ask her if she's ever heard of it...or maybe her MIL (since she was born in TX).
P.S. Have a variation or add on to this recipe posted below by a JAP member...Vicky Searcy.
I will add it to a NOTE at the end of the recipe.
THANKS VICKY FOR YOUR FEEDBACK ON THE RECIPE.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
no clue, as I have not made it yet
Cook:
40 Min
Ingredients
-
1 lbmonterey jack cheese (grated)
-
1 lbcheddar cheese (grated)
-
6eggs (beaten, lightly)
-
5 ozcan evaporated milk
-
4 ozcanned chopped green chilies (drained well)
How to Make TEXAS FUDGE...right!!!
- Preheat oven to 350°
- In a large bowl, whisk together eggs and milk.
Add grated cheeses. - Line a 9x13x2-inch baking dish with aluminum foil, grease or spray foil with non-stick spray.
- Spread the chilies over bottom of dish, and cover with the egg, milk and cheese mixture.
- Place pan in center of oven. Bake 40 minutes.
- When baked remove from over to a wire rack to cool slightly before cutting into bite-sized squares.
- Serve hot or at room temperature.
- This can be made a day ahead, because it taste best at room temperature.
- So, place in refrig overnight.
Next day, take out of refrig and bring to room temperature before serving. - If you try it, come back and let me know how much you enjoyed it (or not).
I will have to work up enough nerve to give this one a try...=;D - NOTE: OK, Cindy, I make this all the time...the only difference is I add 2 sleeves of ritz crackers crushed, 1 med onion chopped, and jalapenos to taste...I always add what I think is fairly hot, my family likes it hot...I use pepper jack cheese instead of Monterrey, and not so much milk about half...I am telling you it is a huge hit and everyone asks me to bring it...I cut it in small squares and they just scarf it up...I call it Mexican Fudge and yes I am from Texas and we all like it hot....VICKY SEARCY
