Best Green Chile Cheese Fudge Recipes

GREEN CHILE CHEESE FUDGE

Green Chile Cheese Fudge image

Make and share this Green Chile Cheese Fudge recipe from Food.com.

Provided by boldlyreal

Categories Cheese

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs shredded mexican cheese, ex. bagged sargento
8 ounces oaxaca cheese
9 ounces chopped green chilies, 2 cans ex. Ortega
1 tablespoon garlic powder
1/2 cup chopped cilantro
1/2 cup chopped green onion
4 fresh jalapenos, cored, seeded, and minced
8 ounces cubed cream cheese, ex. philadelphia brand
2 eggs
12 ounces evaporated milk, 1 can ex. Carnation
1/2 cup all-purpose flour

Steps:

Preheat oven to 350.
Spray 9x13 baking pan with nonstick cooking spray.
In large bowl, combine cheeses, chiles, garlic, cilantro, onions, and jalapenos. Toss cream cheese with the cheeses mixture; set aside. In a small bowl, beat together eggs, prepared pan. Bake for 35 to 45 minutes or until set. Transfer to a wire rack to cool until warm but not hot. Invert onto a baking sheet. cover; refrigerate. Cut into squares. Serve as an appetizer or as part of a cheese plate.

Nutrition Facts : Calories 497.8, Fat 37.6, SaturatedFat 23.1, Cholesterol 159.5, Sodium 1086.4, Carbohydrate 14.9, Fiber 0.8, Sugar 6.1, Protein 25.9

GREEN CHILE CHEESE FUDGE

Green Chile Cheese Fudge image

Ingredients Makes:12 servings Cook:35 minutes Preheat oven to 350 degrees F. Spray 9×13-inch baking pan with cooking spray. In a large bowl, combine the cheese blend, Oaxaca cheese, chiles, garlic, cilantro, scallions, and jalapeños. Toss cream cheese with the cheese mixture; set aside. In a small bowl, beat together the eggs, milk, and flour. Add to cheese mixture and stir. Pour into prepared pan. Bake in preheated oven for 35 to 45 minutes or until set. Transfer to a wire rack to cool until warm but not hot. Invert onto a baking sheet. Cover; refrigerate. To serve, cut into squares. Serve as an appetizer, part of a cheese plate, or addition to a salad.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

•No-stick cooking spray, Pam®
•1 bag (2 pounds) shredded Mexican cheese blend, Sargento®
•8 ounces shredded Oaxaca cheese
•2 cans (4.5 ounces each) chopped green chiles, Ortega®
•1 tablespoon garlic blend, Gourmet Garden®
•1⁄2 cup chopped fresh cilantro
•1⁄2 cup sliced scallions
•4 fresh jalapeños, cored, seeded, and minced
•1 package (8-ounce) cream cheese, cubed, Philadelphia®
•2 eggs
•1 can (12-ounce) evaporated milk, Carnation®
•1⁄2 cup all-purpose flour

Steps:

Makes: 12 servings
Cook: 35 minutes
Preheat oven to 350 degrees F. Spray 9×13-inch baking pan with cooking spray.
In a large bowl, combine the cheese blend, Oaxaca cheese, chiles, garlic, cilantro, scallions, and jalapeños. Toss cream cheese with the cheese mixture; set aside. In a small bowl, beat together the eggs, milk, and flour. Add to cheese mixture and stir. Pour into prepared pan. Bake in preheated oven for 35 to 45 minutes or until set. Transfer to a wire rack to cool until warm but not hot. Invert onto a baking sheet. Cover; refrigerate. To serve, cut into squares. Serve as an appetizer, part of a cheese plate, or addition to a salad.