Texas “Fudge”

Written by Lotus on Saturday, 1 of May , 2010 at 12:05 pm

This recipe is modified from the Hickory Neck Episcopal Church Cookbook. By the way, church cookbooks always have the best recipes.  This one is from my mom’s church in Toano, VA, but you can find others in used bookstores.

16 ounces Monterey Jack Cheese (grated)

14 ounces (2 cans) of Chopped Green Chiles (drained)

16 ounces Sharp Cheddar Cheese (grated)

8 Eggs (well-beaten)

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

12 strips of Bacon (cooked, crumbled)

Line 13 by 9 inch pan with aluminum foil.  Layer Monterey Jack cheese in pan. Cover with green chiles. Cover with Cheddar cheese. In bowl, mix eggs, onion powder and garlic powder.  Pour the egg mixture over the layered cheese mixture.  Add crumbled bacon evenly on top. Bake at 350 degrees for 30-40 minutes or until bubbly.  Do not let it brown.  Cut in squares to serve.  This may be served hot or cold.

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LOTUS lives in Northern Virginia. NOTE: The views expressed on LOTUS blog are the author’s alone. Organizations listed on this blog are for identification purposes only.