Title: Mexican Fudge
Categories: Appetizers, Breakfast
Yield: 24 Servings

8 oz Grated Monterrey Jack cheese
8 oz Grated cheddar cheese
1 cn Chopped green chilies
1 cn Evaporated milk
4 Eggs

Spread Jack cheese on bottom of greased glass casserole. Spread Chilies
over cheese. Spread cheddar over chilies. Beat eggs with milk and pour
over chilies and cheese. Bake at 350 f for 45 minutes.

We use 2% milk and think it is delicious. We also use fresh pablano rather
than canned when ever they are available. Submitted By HENRY KASTEN On
08-26-94
Posted to MM-Recipes Digest by "Robert Ellis" on
Apr 4, 1998