Green Chile Cheese Fudge
From the appetizer section of the complete Sandra Lee Semi-homemade The Complete Cookbook.
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INGREDIENTS
Nutrition- 2lbs shredded mexican cheese, ex. bagged sargento
- 8ounces oaxaca cheese
- 9
- 1tablespoon garlic powder
- 1⁄2cup chopped cilantro
- 1⁄2cup chopped green onion
- 4fresh jalapenos, cored, seeded, and minced
- 8
- 2
- 12
- 1⁄2
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DIRECTIONS
- Preheat oven to 350.
- Spray 9x13 baking pan with nonstick cooking spray.
- 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.
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