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RECIPE FOR MEXICAN FUDGE
Title:Mexican Fudge
Category:Low Carb
Mexican Fudge

Yield: 4 servings

8 ounces Monterey jack cheese
8 ounces Cheddar cheese
1 can green chile, chopped
1 cup heavy cream
4 eggs

Spread Monterey jack cheese on the bottom of a greased 8-inch square glass casserole. Spread green chile over Monterey jack cheese. Then spread Cheddar over the chiles.

Beat eggs with the milk and pour over the cheese and chile. Bake at 350 degrees F for 45 minutes.

Cut into 2-inch squares, and serve warm.

Per Serving: 629 Cal (76% from Fat, 23% from Protein, 2% from Carb); 36 g Protein; 53 g Tot Fat; 3 g Carb; 0 g Fiber; 880 mg Calcium; 2 mg Iron; 740 mg Sodium; 397 mg Cholesterol



 

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