Jalapeno Fudge Recipes

JALAPENO MEXICAN FUDGE

Steps:

• Step 1 Preheat oven to 350 degrees. Lightly grease a 9×13 pan.Step 2 Spread sliced jalapenos across the bottom of the pan into one layer. **Test your jalapenos heat. If you want less heat, you can use less jalapenos or chop them up.Step 3 In a large mixing bowl, combine shredded cheeses, eggs, milk, garlic and onion powder. Mix will. ( I use my hands here.)Step 4 Pour cheese mixture over jalapenos and spread evenly.Step 5 Bake for 45-55 minutes or until golden brown and bubbly.Step 6 Cool at least 20 minutes before cutting. For best cutting results cool completely.Step 7 For a 9×9 pan: Use 1lb of each cheddar and monterrey jack, 3 beaten eggs, 6 tablespoons of evaporated milk or cream, 1/4 teaspoon garlic powder and 1/8 teaspoon onion powder. Prepare pan the same, using half a jar of jalapenos. Bake for 25-35 minutes.

JALAPENO CHEESE FUDGE

Steps:

• 1. Preheat oven to 350 Degrees F
• 2. Grate cheese and mix together or grate in pan. Spread evenly on a square 8x8 or 9x9 cake pan or cookie sheet. (not greased).
• 3. Chop or keep jalapenos whole, then scatter jalapenos over cheeses.
• 4. Mix eggs, flour and evaporated milk with a fork.
• 5. Pour over cheese and jalapeno Mixture.
• 6. Bake 40 minutes at 350 degrees.
• 7. Cut in squares when cool. Serve with club crackers or any crackers of your choice or vegetables.

JALAPENO FUDGE

Steps:

• Spread jalapenos in bottom of well-greased 9 inch square pan. Cover with cheese. Pour eggs over cheese.
• Bake at 350 degrees for 30 minutes, or until firm.
• Cut into squares. Serve warm.

SPICY CHOCOLATE CAKE WITH JALAPEñO FUDGE FROSTING

Steps:

• Preheat oven to 350ºF.
• Prepare a Bundt® cake pan or three 8" round cake pans with baking spray. If using cake pans, add parchment paper rounds to the bottom of each after spraying each with the baking spray.
• Place the cocoa powder and cayenne pepper in a medium bowl and add the hot water. Whisk until smooth and set aside to cool.
• On high speed in a stand mixer or using a hand blender, blend the vegetable oil and sugar together. Add the buttermilk. Continue mixing until fluffy. Beat in the eggs and egg yolks until all are fully incorporated.
• In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
• Add the cooled chocolate mixture to the batter. Slowly add the dry ingredients to the batter, mixing well on low speed, until smooth.
• Pour batter into the fluted pan or evenly divide the batter between the three prepared cake pans. Bake at 350ºF for 25 minutes or until tester when inserted in the center comes out clean. While the cake is baking, make the frosting.
• When cakes are finished, remove from the oven and let cool on racks for no longer than 10 minutes. Turn cakes out of the pans onto racks, peel off the parchment paper, if using. Let cool completely.

JALAPENO FUDGE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x12-inch baking dish.
• Beat eggs together in a bowl; stir Cheddar cheese and jalapeno peppers into the eggs. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until cheese is bubbling and lightly browned, 20 to 25 minutes. Cool and cut into squares.