Mexican Salsa Fudge Recipes

MEXICAN FUDGE

Steps:

• Preheat electric skillet to 280 degrees F.
• Quickly add first five ingredients.
• Stir constantly until mixture comes to a full boil. Continue to stir while it boils for five minutes.
• Unplug the skillet.
• Add marshmallows, chocolate chips, and vanilla.
• Stir until blended and pour into a greased pie pan.
• Cool before cutting.

MEXICAN FUDGE APPETIZER

Steps:

• In a large bowl, mix cheeses together.
• Put 1/2 the cheese mixture in a greased 9X9" pan.
• In a different bowl, mix the eggs and salsa together.
• Pour this mixture on top of the cheese in the pan.
• Sprinkle the remaining cheese on top and bake at 350F for 30 minutes.
• Cool and cut into squares to serve.
• Tastes great cold.

MEXICAN FUDGE

Steps:

• Put half of cheese on bottom of pan.
• Mix together salsa, jalapenos, and eggs; pour on top of cheese.
• Top mixture with rest of cheese.
• Bake at 350 degrees for 25 minutes.
• Let stand for 5 minutes.
• Cut into squares.

MEXICAN FUDGE

Steps:

• 1. Combine cheeses in medium bowl. Beat together salsa and eggs in small bowl until well blended. Place half the cheese in shallow baking dish. Pour salsa mixture over the top and cover with remaining cheese. Bake 30 minutes at 350 degrees. To serve, cut into 1 inch squares and place a square on a tortilla or nacho chip.

MEXICAN HOMEMADE SALSA

Steps:

• Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.

JAMONCILLO DE LECHE (MEXICAN FUDGE)

Steps:

• Combine milk, sugar, vanilla, baking soda, and cinnamon stick in a large heavy saucepan. Bring to a boil over medium heat and cook, stirring continuously. After about 20 minutes remove the cinnamon stick. Place a candy thermometer in the pan and cook until the thermometer reaches soft-ball stage 240 degrees F (115 degrees C) or until you can see th bottom of the pan when you stir.
• Remove the candy from the heat and add the chopped pecans. Beat the candy with a mixer for about 5 minutes. Pour the candy into a buttered 9x9-inch pan. Press pecan halves onto the top of the warm candy. Cool, then cut into pieces. Store candy in an airtight container.