Jalapeno Mexican Fudge Recipe

Introduction

Jalapeno Mexican Fudge is a savory, cheesy casserole packed with a gentle kick of pickled jalapenos. This easy-to-make dish combines creamy cheeses and eggs to create a rich, flavorful bake perfect for gatherings or a comforting meal at home.

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

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch baking pan.
2. Step 2: Spread the sliced jalapenos evenly across the bottom of the pan in a single layer. To adjust heat, you can use fewer jalapenos or chop them finely.
3. Step 3: In a large mixing bowl, combine the grated Cheddar, Monterrey Jack, beaten eggs, cream or evaporated milk, garlic powder, and onion powder. Mix well—using your hands helps to blend everything evenly.
4. Step 4: Pour the cheese mixture over the jalapenos in the pan and spread it out evenly.
5. Step 5: Bake for 45 to 55 minutes, or until the top is golden brown and the mixture is bubbly.
6. Step 6: Allow the fudge to cool for at least 20 minutes before cutting. For the cleanest slices, let it cool completely.
7. Step 7: For a smaller batch (9×9-inch pan): Use 1 lb each of Cheddar and Monterrey Jack cheese, 3 beaten eggs, 6 tablespoons of evaporated milk or cream, 1/4 teaspoon garlic powder, and 1/8 teaspoon onion powder. Use half a jar of jalapenos, prepare the pan the same way, and bake for 25 to 35 minutes.

Tips & Variations

• Test the heat of your jalapenos before adding them to control the spice level according to your preference.
• For extra flavor, add a teaspoon of smoked paprika or a handful of chopped fresh cilantro to the cheese mixture.
• Use sharp Cheddar for a bolder taste or substitute pepper jack cheese for more heat.
• If you prefer a creamier texture, try adding a little sour cream to the cheese mixture before baking.

Storage

Store leftover Jalapeno Mexican Fudge in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or warm the entire dish in a 325-degree Fahrenheit oven until heated through. For longer storage, freeze portions wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without jalapenos?

Yes, you can omit the jalapenos to make a milder cheddar and cheese casserole, or substitute with mild green chilies if you want a little flavor without the heat.

Can I prepare this dish ahead of time?

Absolutely! You can assemble the fudge a day before and keep it covered in the refrigerator. Bake it fresh when ready to serve for the best texture and flavor.

Jalapeno Mexican Fudge Recipe

Print Recipe

★★★★★

5 from 117 reviews

Jalapeno Mexican Fudge is a rich, cheesy baked casserole that combines sharp cheddar and Monterey Jack cheeses with spicy pickled jalapenos for a flavorful, gooey dish perfect as a snack or appetizer. This recipe blends creamy eggs and cream with savory garlic and onion powders, baked until golden and bubbly to create a delightful spicy cheese fudge that is easy to prepare and sure to impress.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main 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

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan to ensure the cheese fudge doesn’t stick.
2. Layer Jalapenos: Spread the sliced pickled jalapenos evenly across the bottom of the prepared pan in a single layer. Adjust the amount of jalapenos to control the level of heat, chopping them if you prefer less spiciness.
3. Mix Cheese and Seasonings: In a large mixing bowl, combine the grated cheddar and Monterey Jack cheeses with the beaten eggs, cream or evaporated milk, garlic powder, and onion powder. Mix thoroughly to combine all ingredients, using your hands if desired for even blending.
4. Assemble Mixture in Pan: Pour the cheese mixture evenly over the jalapeno layer in the pan, spreading it out to cover the jalapenos completely.
5. Bake: Place the pan in the oven and bake for 45 to 55 minutes, until the top is golden brown and the mixture is bubbly around the edges.
6. Cool Before Serving: Remove from the oven and allow the fudge to cool for at least 20 minutes. For the best slicing results, let it cool completely so it firms up nicely.
7. Alternative Pan Size: For a 9×9-inch pan, adjust ingredients to 1 lb each of cheddar and Monterey Jack cheese, 3 beaten eggs, 6 tablespoons cream or evaporated milk, 1/4 teaspoon garlic powder, 1/8 teaspoon onion powder, and half a jar of jalapenos. Bake for 25 to 35 minutes using the same method.

Notes

• Test the heat of your jalapenos before adding; reduce quantity or chop them to lower spiciness.
• Cooling completely enhances clean slicing and presentation.
• Use medium or mild cheddar cheese for best flavor balance.
• This dish works well as a spicy appetizer or a flavorful snack.
• Substitute heavy cream for evaporated milk for a richer texture.

Keywords: jalapeno fudge, Mexican cheese fudge, baked cheese casserole, spicy cheese appetizer, jalapeno cheese bake