Mexican Fudge Appetizer
- Ready In:
- 40mins
- Ingredients:
- 4
- Yields:
-
18 squares
ingredients
- 8 ounces grated cheddar cheese
- 8 ounces grated monterey jack cheese
- 3 eggs
- 1⁄2 cup chunky, thick salsa
directions
- 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

Got a question?
Share it with the community!
Reviews
-
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.
-
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!
see 12 more reviews
Tweaks
-
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.
RECIPE SUBMITTED BY
Stewie
United States
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.