Mexican Fudge
Yield
24 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
monterey jack cheese
with jalapeno pepper |
|
1 | pound |
cheddar cheese
|
|
13 | ounces |
evaporated milk
|
|
2 | large |
eggs
|
|
3 | tablespoons |
all-purpose flour
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
monterey jack cheese
with jalapeno pepper |
|
453.6 | g |
cheddar cheese
|
|
375.7 | ml/g |
evaporated milk
|
|
2 | large |
eggs
|
|
45 | ml |
all-purpose flour
|
Directions
Grate cheese and lay in greased 9x13 inch pan.
Beat milk, eggs, and flour together, pour over cheeses.
Bake 40 minutes at 350℉ (180℃).
Cut into squares or diamonds, serve hot or cold.