Name: Jalapeno Mexican Fudge Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 lbs Cheddar cheese (mild or medium), grated; 2 lbs Monterrey 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 jalapenos, drained

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Introduction

Jalapeno Mexican Fudge is a savory, cheesy baked dish that combines sharp cheddar, creamy Monterrey Jack, and spicy pickled jalapenos. This crowd-pleaser offers a delightful balance of flavors, perfect for potlucks or family dinners.

The image shows a white rectangular plate with a stack of six yellow-orange square pieces of food arranged in two layers, three pieces on the bottom and three pieces stacked neatly on top. Each piece has a smooth, slightly glossy surface with a soft and moist texture. The sides of the squares show a slightly crumbly texture with a bit of unevenness, and there seems to be some greenish bits inside the bottom layer, hinting at some vegetables or herbs within. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs Cheddar cheese (mild or medium), grated
2 lbs Monterrey Jack cheese, grated
7 whole eggs, beaten
7 oz cream or evaporated milk (just a little over 3/4 cup)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 jar (12 oz) pickled, sliced jalapenos, drained

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
Step 2: Spread the sliced jalapenos evenly across the bottom of the pan in one layer. If you prefer less heat, you can use fewer jalapenos or chop them into smaller pieces.
Step 3: In a large mixing bowl, combine the grated cheddar and Monterrey Jack cheeses, beaten eggs, cream or evaporated milk, garlic powder, and onion powder. Mix well—using your hands can help incorporate everything thoroughly.
Step 4: Pour the cheese mixture evenly over the jalapenos in the pan.
Step 5: Bake for 45 to 55 minutes, or until the top is golden brown and the fudge is bubbly.
Step 6: Let it cool for at least 20 minutes before cutting. For cleaner slices, allow it to cool completely.
Step 7 (Optional): For a smaller 9×9-inch pan, use half the ingredients: 1 lb each of cheddar and Monterrey Jack, 3 beaten eggs, 6 tablespoons of cream or evaporated milk, 1/4 teaspoon garlic powder, and 1/8 teaspoon onion powder. Use half a jar of jalapenos. Bake for 25 to 35 minutes.

Tips & Variations

Adjust jalapeno quantity or chop them finely to control the heat level.
Try using sharp cheddar for a bolder flavor or mild for a creamier taste.
Substitute cream with evaporated milk for a lighter option without losing richness.
Mix in some diced cooked bacon for an extra smoky layer.

Storage

Store leftover fudge in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through. For best texture, avoid overheating to prevent the cheese from becoming greasy.

How to Serve

A close-up of a small square piece of soft, fluffy yellow cake with a light golden brown top layer, held delicately between a woman's thumb and forefinger. The cake has a slightly moist texture with tiny air pockets visible inside, and a thin green leaf layer at the bottom. In the blurred white marbled background, there are more pieces of the same cake stacked. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh jalapenos instead of pickled?

Yes, fresh jalapenos can be used, but they will add a different flavor and potentially more heat. For best results, slice them thinly and consider sautéing briefly to mellow the sharpness.

Is this dish gluten-free?

Yes, this Jalapeno Mexican Fudge recipe contains no wheat or gluten ingredients, making it suitable for a gluten-free diet.