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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 350°F. Lightly grease a 7×11-inch baking dish.
Whisk together the eggs and evaporated milk in a large mixing bowl until smooth.
Add flour, garlic powder, onion powder, salt, and black pepper. Whisk until well combined.
Fold in the shredded cheddar, Monterey Jack, and drained green chiles until evenly incorporated.
Spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula.
Arrange thin jalapeño slices evenly across the surface, spacing them so each finished square will have a slice on top.
Bake for 25–30 minutes, or until the top is golden brown, the edges are lightly browned, and the center is set. The center should reach 160°F.
Remove from the oven and allow to cool for 10–15 minutes to firm up.
Cut into 12–16 squares and serve warm or at room temperature.
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For a milder version, remove the seeds from the jalapeño before slicing.
Substitute Hatch green chiles with any mild green chiles if unavailable.
Can I make this dish ahead of time?
Yes, you can bake it in advance and reheat before serving.
What can I serve with Texas Fudge?
Serve with salsa, ranch dressing, or sour cream for dipping.
Can I use different cheeses?
Yes, you can experiment with other cheeses like pepper jack or Colby.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze Texas Fudge?
Yes, freeze in a single layer and reheat in the oven before serving.
