Green Chile Cheese Fudge

From the appetizer section of the complete Sandra Lee Semi-homemade The Complete Cookbook.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 2  lbs  shredded  mexican cheese, ex. bagged sargento
• 8  ounces  oaxaca cheese
• 9  ounces  chopped green chilies, 2 cans ex. Ortega
• 1  tablespoon garlic powder
• 1⁄2 cup  chopped cilantro
• 1⁄2 cup  chopped green onion
• 4  fresh jalapenos, cored, seeded, and minced
• 8  ounces  cubed cream cheese, ex. philadelphia brand
• 2  eggs
• 12  ounces evaporated milk, 1 can ex. Carnation
• 1⁄2 cup all-purpose flour

Directions

1. Preheat oven to 350.
2. Spray 9x13 baking pan with nonstick cooking spray.
3. In large bowl, combine cheeses, chiles, garlic, cilantro, onions, and jalapenos. Toss cream cheese with the cheeses mixture; set aside. In a small bowl, beat together eggs, prepared pan. Bake for 35 to 45 minutes or until set. Transfer to a wire rack to cool until warm but not hot. Invert onto a baking sheet. cover; refrigerate. Cut into squares. Serve as an appetizer or as part of a cheese plate.