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."
photo by a user photo by a user
Ready In:
18 squares




  • 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.

Questions & Replies

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  1. I found this recipe on a jar of salsa and coudn't imagine anything more disgusting than fudge with salsa in it. Then, I read the recipe. It is wonderful although I generally just use a pound of cheddar cheese. <br/><br/> I have tried it with low-fat cheese which takes care of the oil problems, but then it sticks to the pan. For best results, I use ? a pound of full-fat cheese on the bottom and then ? a pound of low-fat cheese on the top.
  2. Probably the easiest appetizer I ever made other than pouring salsa in a bowl and dumping chips in a basket! It was very tasty although it was a little too warm when I served it...should have let it cool off more, but that was my fault. It was definitely better after it cooled some, far less greasy. Thanks for sharing this recipe!
  3. This was one of the items in our Mexican pot luck luncheon, and everyone wanted the recipe. Nobody could believe that it was so simple to make. We always have way too much food, but this one disappeared completely. Thanks Stewie!
  4. These were very tasty...I used pepper jack instead of regular monterey jack to add extra zip!!
  5. Good grief, this is SO good!!!!!!!!! I made this for a Mexican-themed dinner & this was inhaled in no time!! I had numerous requests for the recipe & it is now in my keeper file. Thanks!!!


  1. This was easy and quite tasty. I made it with hot prepared salsa, sliced black olives, and fresh parsley on top; also, substituted white and medium shredded cheddar blend for the cheese to mix with the Monterey Jack cheese. Doubling the recipe makes sense, as it will give one a full platter for a party. Thanks for a really good alternative to other appetizers.


I now live in southeast Michigan, but have lived overseas a couple of times (in the South Pacific, and in Asia). My family loves to try new foods and has very few dislikes so I am lucky. We love to travel (lately in Europe and the Caribbean) and I have collected recipes and spices wherever we go.
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