Recipe for Mexican Fudge from the Low Carb section.
Mexican FudgeYield: 4 servings 8 ounces Monterey jack cheese
8 ounces Cheddar cheese
1 can green chile, chopped
1 cup heavy cream
4 eggs Spread Monterey jack cheese on the bottom of a greased 8-inch square glass casserole. Spread green chile over Monterey jack cheese. Then spread Cheddar over the chiles. Beat eggs with the milk and pour over the cheese and chile. Bake at 350 degrees F for 45 minutes. Cut into 2-inch squares, and serve warm. Per Serving: 629 Cal (76% from Fat, 23% from Protein, 2% from Carb); 36 g Protein; 53 g Tot Fat; 3 g Carb; 0 g Fiber; 880 mg Calcium; 2 mg Iron; 740 mg Sodium; 397 mg Cholesterol
We hope you enjoy your freshly made Mexican Fudge. This recipe came from Low Carb's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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