Texas Fudge is a rich, savory cheese-and-green-chile bake cut into sturdy appetizer squares. Sharp cheddar provides bold flavor, Monterey Jack adds a creamy melt, and jalapeño slices give each piece a colorful Southwestern finish.

A touch of baking powder keeps the rich filling tender, while the eggs and flour provide enough structure for clean slices.

Yield

12–20 appetizer squares

Ingredients

• 3 large eggs
• 1 (5-ounce) can evaporated milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 cups freshly grated sharp cheddar cheese, divided
• 2 cups freshly grated Monterey Jack cheese, divided
• 1 (4-ounce) can diced green chiles, thoroughly drained and blotted dry
• 12–20 sliced pickled or fresh jalapeño rings
• Butter or nonstick cooking spray, for the baking dish

Preparation

1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish with butter or nonstick cooking spray.
2. In a small bowl, whisk together the flour, baking powder, garlic powder, onion powder, and salt.
3. In a medium mixing bowl, whisk the eggs until fully blended. Add the evaporated milk and whisk until smooth.
4. Gradually whisk the dry ingredients into the egg mixture until smooth, scraping the bottom and sides of the bowl as needed.
5. Reserve 1/4 cup each of the cheddar and Monterey Jack for the top.
6. Fold the remaining cheeses and the drained green chiles into the batter.
7. Pour the mixture into the prepared baking dish and spread it evenly.
8. Sprinkle the reserved cheese over the surface. Arrange the jalapeño rings evenly on top.
9. Bake for 30–35 minutes, or until the edges are lightly browned and the center no longer jiggles when the dish is gently moved.
10. Place the baking dish on a wire rack and rest for 15–20 minutes before cutting.
11. Cut into 12–20 squares and serve warm or at room temperature.

Cook’s Notes

• Grate the cheese from blocks for the smoothest melt. Pre-shredded cheese may produce a slightly drier or grainier texture.
• Drain and blot the green chiles thoroughly to prevent excess moisture.
• For a milder version, use pickled jalapeños and remove any loose seeds.
• For more heat, use fresh jalapeño slices or add 1/8–1/4 teaspoon cayenne pepper.
• For deeper Southwestern flavor, add up to 1/4 teaspoon ground cumin with the dry ingredients.
• A 9-inch square baking dish will produce thinner squares and may reduce the baking time to 25–30 minutes.
• Allowing the bake to rest before cutting is essential for clean, stable squares.
• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in a 300°F oven or 300°F air fryer until warmed through.

Serving Suggestions

• Serve as a party appetizer with toothpicks.
• Add to a brunch spread with scrambled eggs, bacon, and fresh fruit.
• Serve with salsa, pico de gallo, guacamole, or sour cream.
• Pair with chili, tortilla soup, or grilled meats.
• Garnish with sliced green onions or chopped cilantro.

Beverage Suggestions

• Mexican lager with lime
• Crisp Sauvignon Blanc
• Sparkling water with lime
• Unsweetened iced tea
• Spicy Bloody Mary