Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Mexican Fudge Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 24

Ingredients:
8 Ounce(s) Grated Monterrey Jack cheese
8 Ounce(s) Grated cheddar cheese
1 Chopped green chilies
1 Evaporated milk
4 Eggs
Directions:
Spread Jack cheese on bottom of greased glass casserole. Spread
Chilies over cheese. Spread cheddar over chilies. Beat eggs with milk
and pour over chilies and cheese. Bake at 350 f for 45 minutes. We use
2% milk and think it is delicious. We also use fresh pablano rather
than canned when ever they are available. Submitted By HENRY KASTEN On
08-26-94 Posted to MM-Recipes Digest by "Robert Ellis"
<rpearson@snowcrest.net> on Apr 4, 1998


Scale this recipe to Servings [?]