MEXICAN FUDGE

From Phil Murphy

 

Once again my classmate friend, Phil, has sent me a recipe he says disappears almost as quickly as it takes to whip up. Says this is a favorite of his friends while he and wife Emily were stationed in Saudi Arabia.

 

     One (1) pound Mild (or Medium) Cheddar Cheese

     4 Extra Large Eggs

     Two (2) to Three (3) finely chopped Jalapeno Peppers

     One (1) Tablespoon Instant Minced Onion

 

Mix eggs, peppers and minced onion in a small mixing bowl. Grate the cheddar cheese into a large mixing bowl. Fold in the mixture of eggs, peppers and minced onion with the cheese in the large bowl, making sure all ingredients are well mixed.

 

Pour mixture into an 8 x 8-inch baking dish. Smooth to equal thickness with the back of a large spoon. Bake at 350 degrees for 30 minutes or until the top starts to brown. Remove from oven and let cool over night in the refrigerator. Slice into bite-size squares.

 

For a spicier (hotter) mixture, add additional jalapeno peppers or ground red pepper.

 

Published July 9, 2002

Copyright 2002 The Ponca City News