Southern Jalapeño "Fudge"
  • 2 cups (8 ounces) Monterrey Jack cheese
  • 2 cups (8 ounces) Colby cheese
  • ½ cup pickled Jalapeno's (or equal amount canned of Jalapeno's)
  • 6 eggs
  • 1 tablespoon flour
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  1. Combine the shredded cheeses and place in a greased 8" Pyrex dish. Evenly spread the jalapenos over the top.
  2. In a small bowl, lightly beat the eggs. Add the flour, salt and garlic powder, whisk to combine. Carefully pour over the top of the dip. Bake in a 350 degree oven for 40-45 minutes or until the center is set. If the dip is browning too much, cover loosely with foil.
  3. We like to serve it with Fritos or Triscuit crackers.
  4. You can also use a bag of the Mexican Blend cheese, but it is so much better if you freshly grate your cheese.
  5. Although you can let it cool and cut into small squares and place on a platter, we usually grab a spreader and just dig in!
Recipe by Sunflower Supper Club at