Green Chile Cheese Fudge Recipes

JALAPENO FUDGE

Steps:

• Shred cheese; set aside
• Lightly beat eggs; add garlic powder and salt; set aside
• Butter 13 x 9 baking dish
• Drain and chop pickled jalapenos and pimentos; strain well
• Combine cheeses, jalapenos and pimentos; place in baking dish
• Drizzle lightly beaten eggs over cheese mixture evenly
• Bake uncovered @ 325ºF for 25-35 minutes, until center comes clean with a toothpick and the top is slightly firm
• Allow to cool before slicing into bite size pieces

GREEN CHILE CHEESE FUDGE

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.

GREEN CHILE SQUARES

Steps:

• Preheat the oven to 300 °F.
• Spray a 12 by 8-inch baking dish with cooking spray.
• In a bowl, add the eggs, salt, pepper and cayenne pepper sauce. Mix together well.
• Add the chiles and both cheeses to a large bowl. Pour the liquid ingredients into the cheese mixture and stir well. Pat the mixture down into the prepared baking dish and bake until the center is firm, about 45 minutes. Allow to cool, then cut into small squares and serve.

GREEN CHILE CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees F.
• For easier removal, butter or line an 8 x 8 inch baking dish, preferably glass, with a sheet of parchment paper, leaving overhang on edges.
• Combine the shredded cheeses and add half of them to the baking dish. Top with the green chilies and add the remaining cheese to the top. Gently press into pan.
• Whisk together the milk and eggs, add flour and whisk well. Drizzle evenly across the top of the cheese.
• Bake, uncovered, at 350 degrees F for about 30 minutes or until lightly browned on top. Remove and let cool.
• Garnish with a light sprinkle of Cajun seasoning and parsley if desired. Let cool and cut into bite-sized squares. Best when served slightly warm or at room temperature.

VELVEETA CHEESE FUDGE

Steps:

• Melt cheese and butter in saucepan over low heat, stirring almost constantly.
• Sift sugar and cocoa together, stir into cheese butter mixture.
• Stir in vanilla and nuts.
• Spread in buttered pans, cool, cut into squares and store in tightly covered tin or container.

GREEN CHILE PUFF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
• Sift together flour, baking powder and garlic powder. In a separate bowl, beat eggs well. Gradually stir in flour mixture. Blend in cheeses, green onions, chilies and butter. Pour batter into prepared casserole dish.
• Bake in preheated oven until firm and a toothpick inserted into center of the loaf comes out clean, about 35 to 45 minutes.

VELVEETA CHEESE FUDGE

Steps:

• in a saucepan melt butter and cheese.
• grease a 13 inch baking pan.
• stir together sugar and cocoa.
• thn add cheese mixture.
• add vanilla and nuts. mix well and spread in pan then cut into squares.

CHILI CHEESE FUDGE

Steps:

• Mix all ingredients in a 9X13 pan.
• Bake in 350°F oven for 30 minutes.
• Let cool and cut.
• Store in fridge.