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Texas Fudge

August 20, 2010

A very tasty and welcome addition to a party of hors d’oeuvres.  We always seemed to have this at family get togethers with many other hors d’oeuvres and it is great also on its own if you are just having a few friends over.  Simple and fast to make, yet a small bite of comfort food.  There are many other things you can use to replace the green chilis depending what is in the pantry.  I have used pimentos, red peppers and sometimes a combination.  Changing the cheeses also makes other combinations turn this into something totally different depending what else you may be serving.  I also make it for dinner and add some rice and beans and a salad.  Pretty delicious when you think you have nothing in the house to eat.

Texas Fudge


  • 1/2 lb. Cheddar Cheese (finely shredded)
  • 1/2 lb. Monterey Jack (finely shredded)
  • 6 Large Eggs
  • 2  4 oz. Cans Diced Green Chiles (drained)
  • Hot Sauce and/or Salsa (garnish and optional)
  • Sour Cream (garnish and optional)


  1. Preheat oven to 350 degrees and spray with cooking spray a 9″ square glass baking dish (or equivalent size)
  2. Combine the cheese and eggs in bowl (add hot sauce now if you are using it)
  3. Spread half of the cheese and egg mixture in the baking dish
  4. Add the chilis as a second layer
  5. Cover the chilis with remainder of the cheese and egg mixture
  6. Bake at 350 degrees for 35-45 min.

(Serves {for hors d’oeuvre, 24-36, depending on the size you cut them} Serves 4/Lunch or Dinner)

Adapted from my sister Regina

3 Comments leave one →
  1. Erin Broderick permalink
    January 6, 2014 12:59

    What is the cook time?


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