Texas Fudge
Texas Fudge is a warm, cheesy side dish baked with sharp cheddar, Monterey Jack, green chiles, and a creamy custard-like base. Slice it into squares for an easy side dish or appetizer that disappears fast.
Ingredients
- 2 large eggs
- 1 5-ounce can evaporated milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 2 cups sharp cheddar cheese freshly grated if you can manage it
- 2 cups Monterey Jack cheese freshly grated
- 1 4-ounce can diced green chiles drained well
- sliced jalapeños for topping, fresh or jarred, as many or as few as you please
- butter or nonstick spray for greasing the baking dish
Instructions
- Heat the oven to 350°F and lightly grease a 7x11-inch baking dish with butter or nonstick spray, then set it aside.
- In a medium bowl, whisk together the eggs, evaporated milk, garlic powder, onion powder, and kosher salt until smooth and combined.
- Add the flour and whisk until the mixture is smooth and free of lumps.
- Stir in the sharp cheddar, Monterey Jack, and well-drained diced green chiles until the mixture is thick and evenly combined.
- Pour the mixture into the prepared 7x11-inch baking dish and spread it out evenly, then lay sliced jalapeños over the top if using.
- Bake for 25 to 30 minutes, starting to check around 25 minutes, until the edges are very lightly browned and the center is set but still creamy.
- Let the Texas Fudge cool for at least 10 to 15 minutes before cutting into squares for cleaner slices, or scoop it warm if serving right away.
Notes
Cover leftovers and refrigerate for up to 3 days. Reheat individual squares gently in the microwave, starting with about 30 seconds, or rewarm the whole dish covered in a low oven until hot; avoid overheating so the cheese does not turn rubbery.
Nutrition
Calories: 285kcal
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