Mexican Salsa Fudge Recipes

MEXICAN SALSA II

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Provided by Sabrina

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 30m

Yield 24

Number Of Ingredients 6

Mexican Salsa II image

Steps:

Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g

Ingredients

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

MEXICAN FUDGE RECIPE - (5/5)

Provided by br5496

Number Of Ingredients 3

Mexican Fudge Recipe - (5/5) image

Steps:

1 Preheat oven to 375 2 In medium bowl combine cheeses. In small bowl combine sauce and eggs and mix well 3. In a baking dish sprayed with Pam, place half of the cheese as bottom layer, then pout the sauce over the top, add the rest of the cheese. Bake 30 minutes. Let cool, cut into 1 inch squares and serve Variations: use 1 lb of all cheddar, you can also increase the salsa to 3/4 cup and cook it longer (45 minutes to an hour) This is much better if you get the blocks of cheese and grate it yourself, however in a pinch you could buy the pre shredded

Ingredients

2 cups shredded sharp cheddar, 2 cups shredded Monterrey Jack
1/2 cup salsa, picante, etc (hot, mild whatever you prefer)
3 eggs

MEXICAN HOT FUDGE SUNDAES

Provided by Shari Ledwidge

Categories Coffee Chocolate Dessert Quick & Easy Frozen Dessert Bon Appétit Arizona Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Mexican Hot Fudge Sundaes image

Steps:

Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.

Ingredients

3/4 cup heavy whipping cream
1/2 cup (or more) freshly brewed strong coffee
16 ounces semisweet chocolate chips
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Vanilla ice cream
Toasted pine nuts

MEXICAN FUDGE APPETIZER

I have served this appetizer many times to rave reviews! (one time I never made it out of the kitchen at a party--it was eaten by the kitchen "crew"!) Can be served warm or cold.

Provided by Stewie

Categories Cheese

Time 40m

Yield 18 squares

Number Of Ingredients 4

Mexican Fudge Appetizer image

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.

Nutrition Facts : Calories 114.6, Fat 9, SaturatedFat 5.5, Cholesterol 56.2, Sodium 205.1, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 7.6

Ingredients

8 ounces grated cheddar cheese
8 ounces grated monterey jack cheese
3 eggs
1/2 cup chunky, thick salsa

JAMONCILLO DE LECHE (MEXICAN FUDGE)

If you have ever been in Texas or any of the Southwest border cities you will be familiar with this candy. If you are Mexican-American, good food is a part of our tradition. This candy resembles a type of fudge.

Provided by Luci Silva

Categories Desserts Candy Recipes Nut Candy Recipes

Time 55m

Yield 24

Number Of Ingredients 7

Jamoncillo de Leche (Mexican Fudge) image

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.

Nutrition Facts : Calories 123.9 calories, Carbohydrate 17.4 g, Cholesterol 4.1 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 68.8 mg, Sugar 16.7 g

Ingredients

1 quart whole milk
1 ¾ cups white sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
1 cinnamon stick
1 cup chopped pecans
24 pecan halves for garnish

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