MEXICAN FUDGE RECIPE - (5/5)
Provided by br5496
Number Of Ingredients 3
Steps:
- 1 Preheat oven to 375 2 In medium bowl combine cheeses. In small bowl combine sauce and eggs and mix well 3. In a baking dish sprayed with Pam, place half of the cheese as bottom layer, then pout the sauce over the top, add the rest of the cheese. Bake 30 minutes. Let cool, cut into 1 inch squares and serve Variations: use 1 lb of all cheddar, you can also increase the salsa to 3/4 cup and cook it longer (45 minutes to an hour) This is much better if you get the blocks of cheese and grate it yourself, however in a pinch you could buy the pre shredded
MEXICAN FUDGE
Ok, so it is definitely not fudge, as in chocolate, but it is still cool! Doubling the recipe works well in a 9x13 pan.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Put half of cheese on bottom of pan.
- Mix together salsa, jalapenos, and eggs; pour on top of cheese.
- Top mixture with rest of cheese.
- Bake at 350 degrees for 25 minutes.
- Let stand for 5 minutes.
- Cut into squares.
Nutrition Facts : Calories 100.8, Fat 7.9, SaturatedFat 4.8, Cholesterol 53.6, Sodium 180.1, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 6.6
MEXICAN FUDGE APPETIZER
I have served this appetizer many times to rave reviews! (one time I never made it out of the kitchen at a party--it was eaten by the kitchen "crew"!) Can be served warm or cold.
Provided by Stewie
Categories Cheese
Time 40m
Yield 18 squares
Number Of Ingredients 4
Steps:
- In a large bowl, mix cheeses together.
- Put 1/2 the cheese mixture in a greased 9X9" pan.
- In a different bowl, mix the eggs and salsa together.
- Pour this mixture on top of the cheese in the pan.
- Sprinkle the remaining cheese on top and bake at 350F for 30 minutes.
- Cool and cut into squares to serve.
- Tastes great cold.
Nutrition Facts : Calories 114.6, Fat 9, SaturatedFat 5.5, Cholesterol 56.2, Sodium 205.1, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 7.6
JAMONCILLO DE LECHE (MEXICAN FUDGE)
If you have ever been in Texas or any of the Southwest border cities you will be familiar with this candy. If you are Mexican-American, good food is a part of our tradition. This candy resembles a type of fudge.
Provided by Luci Silva
Categories Desserts Candy Recipes Nut Candy Recipes
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Combine milk, sugar, vanilla, baking soda, and cinnamon stick in a large heavy saucepan. Bring to a boil over medium heat and cook, stirring continuously. After about 20 minutes remove the cinnamon stick. Place a candy thermometer in the pan and cook until the thermometer reaches soft-ball stage 240 degrees F (115 degrees C) or until you can see th bottom of the pan when you stir.
- Remove the candy from the heat and add the chopped pecans. Beat the candy with a mixer for about 5 minutes. Pour the candy into a buttered 9x9-inch pan. Press pecan halves onto the top of the warm candy. Cool, then cut into pieces. Store candy in an airtight container.
Nutrition Facts : Calories 123.9 calories, Carbohydrate 17.4 g, Cholesterol 4.1 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 68.8 mg, Sugar 16.7 g
MEXICAN HOMEMADE SALSA
In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. -Roger Stenman, Batavia, Illinois
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 servings (3-1/2 cups).
Number Of Ingredients 7
Steps:
- Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
MEXICAN FUDGE
I am not one for spicy foods, and this one is simply perfectly wonderful! We have even served it on Triscuits, and although I prefer it on tortilla chips, it is just too good to pass up if you are out of them!
Provided by Megan Stewart
Categories Cheese Appetizers
Number Of Ingredients 4
Steps:
- 1. Combine cheeses in medium bowl. Beat together salsa and eggs in small bowl until well blended. Place half the cheese in shallow baking dish. Pour salsa mixture over the top and cover with remaining cheese. Bake 30 minutes at 350 degrees. To serve, cut into 1 inch squares and place a square on a tortilla or nacho chip.
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