Mexican jalapeño fudge is a creamy, cheesy dish with a spicy kick from pickled jalapeños, perfect for any gathering or as a savory snack. This indulgent treat combines the richness of cheddar and Monterey Jack cheeses with the smoothness of cream and eggs, all while being layered with tangy, spicy jalapeños. The garlic and onion powder subtly enhance the flavors, creating a perfectly balanced dish. Whether served warm for a soft, melt-in-your-mouth experience or cooled and sliced into firmer squares, this dish is sure to be a crowd-pleaser. It’s an easy-to-make dish that brings bold flavors, making it ideal for parties, family dinners, or even as a side dish to complement a meal. 

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The best part of this dish is its versatility. The spice level can easily be adjusted based on your preference. You can reduce the jalapeños for a milder taste, or increase them for a fiery kick. The dish also allows for some customization—add bell peppers for extra crunch or mix in cream cheese for added richness. It can be made ahead and reheated, making it a convenient option for gatherings or busy weeknights. This recipe will provide you with a hearty, cheesy, and spicy experience that’s sure to become a household favorite. Serve it with a dipping sauce like sour cream or ranch for added flavor, or enjoy it on its own for the ultimate comfort food experience.

Nutritional Information (Per Serving, Based on 10 Servings):

• • - Calories: 320 kcal
  • - Protein: 18g
  • - Carbohydrates: 4g
  • - Fat: 28g
  • - Fiber: 1g
  • - Sugars: 1g
  • - Sodium: 600mg

Storage Information:

Store any leftover fudge in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 300°F (150°C) for about 10 minutes to restore its creamy texture. Alternatively, you can freeze the fudge before baking. Thaw overnight in the refrigerator and bake as instructed.

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Mexican Jalapeño Fudge Recipe

Ingredients:

• - 2 lbs cheddar cheese (mild or medium), grated
• - 2 lbs Monterey Jack cheese, grated
• - 7 whole eggs, beaten
• - 7 oz cream or evaporated milk (just over 3/4 cup)
• - 1/2 teaspoon garlic powder
• - 1/4 teaspoon onion powder
• - 1 jar (12 oz) pickled, sliced jalapeños, drained (use less if desired)

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

2. In a large bowl, combine the grated cheddar and Monterey Jack cheeses. Set aside.

3. In another bowl, whisk together the beaten eggs, cream or evaporated milk, garlic powder, and onion powder until well combined.

4. Spread half of the cheese mixture evenly into the prepared baking dish. Arrange the drained pickled jalapeños over the cheese, adjusting the amount to your desired spice level.

5. Layer the remaining cheese on top of the jalapeños.

6. Pour the egg and cream mixture evenly over the cheese and jalapeños, making sure the liquid reaches all corners of the dish.

7. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.

8. Remove from the oven and allow the fudge to cool slightly before serving. Serve warm for a softer texture, or let it cool completely to cut into firmer squares.

This Mexican jalapeño fudge is an incredibly savory, cheesy, and slightly spicy dish that will leave everyone asking for more. Whether you make it as an appetizer, snack, or side dish, it’s bound to become a favorite at your table!