If you're confused by the name, "Jalapeno Cheese Fudge," then you're in the right place. Some call it "Mexican Cheese Fudge," or "Texas Fudge," but no matter what you call it, it's darn delicious and a perfect appetizer!
It's a mixture of Cheddar and Monterey Jack cheeses, blended with pickled jalapenos, a hint of pimentos and garlic - all nestled in baked eggs, then cut into bite-sized pieces.
Keto-friendly and gluten-free!
Why this recipe works
This recipe has been around (in some form or fashion) forever, and it's maintained its status as an awesome appetizer because it makes about 50 bite-sized pieces and is perfect for breakfast, brunch, snack or a holiday appetizer.
Since this uses canned pickled jalapenos, it is not super spicy or hot and it's easy to make, stores well and reheats beautifully!
Simple ingredients - real cheese (no plastic or Velveeta™), eggs, seasonings, pickled jarred jalapenos and pimentos (optional). I add pimentos when I'm serving this as a Christmas appetizer because it looks pretty.
Low carb and keto-friendly - who doesn't like that on the old waistline
Easy to make ahead - store in an airtight container and when you're ready to serve, just pop 'em in the oven for a few minutes
Some recipes call for evaporated milk; I've found that makes the Mexican cheese fudge too runny it takes too long for them to bake.
Other versions, like Mrs. Renfro's Mexican Fudge™, uses green salsa instead of jalapenos.
Here's what you need
How to make Jalapeno Fudge
Grease a 9 x 13 baking dish with butter; preheat oven to 325ºF
Use a big mixing bowl for the two cheeses, jalapenos and pimentos
Let the jalapeno cheese fudge cool before you slice it; for best results, use a serrated knife
Add the garlic powder and salt to the lightly beaten eggs; this ensures those seasonings are distributed evenly
Make ahead, storage and reheating
Make this Texas Fudge up to one week in advance. Store in refrigerator. When ready to reheat, either place in 200ºF oven uncovered or microwave for just a few seconds.
This Jalapeno Fudge recipe has a Mexican flair to it with the jalapenos; you could substitue the peppers with diced green chiles if you prefer.
If you wanted to do an Italian spin on this recipe, substitute the cheese with a creamy fontina and parmesan; add small diced tomato in lieu of the pimentos; add Italian seasonings to the eggs and bake as indicated.
Want a plain, yet flavorful version? Add finely diced onion and bell pepper to the Cheddar and Monterey Jack; season with a little salt and pepper and you're done!
Be creative with your Jalapeno Fudge! Serve it at breakfast or brunch with a Bloody Mary and some spinach balls, Eggs Benedict and potatoes O'Brien!
- Spinach Balls
- Sausage Stuffed Mushrooms
- Classic Cheese Fondue
- Hickory Smoked Almond Stuffed Dates
- Cheddar Cheese Wafers
- 2 cups shredded sharp Cheddar Cheese
- 2 cups shredded Monterey Jack cheese
- 9 large lightly beaten eggs
- 1 teaspoon garlic powder
- ⅛ teaspoon salt
- ½ cup chopped pickled jalapenos , drained
- ¼ cup chopped pimentos , drained
- 1 tablespoon butter to butter baking dish
- Shred cheese; set aside2 cups shredded sharp Cheddar Cheese, 2 cups shredded Monterey Jack cheese
- Lightly beat eggs; add garlic powder and salt; set aside9 large lightly beaten eggs, 1 teaspoon garlic powder, ⅛ teaspoon salt
- Butter 13 x 9 baking dish1 tablespoon butter
- Drain and chop pickled jalapenos and pimentos; strain well½ cup chopped pickled jalapenos, ¼ cup chopped pimentos
- 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
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!