Mexican Fudge, from Sandra

My friend Sandra has a sense of humor that makes me laugh and laugh. Although she hasn't always had an easy life, she just keeps moving ahead with her practical and witty approach to things. She can't abide whiners and says, just put on your big girl pants and get on with it.

Sandra is a great cook and is the source of many recipes that will be appearing here. She always tells me about the newest recipe sites she finds online, many of which appear in the sidebar below. This appetizer recipe is one she discovered on Cooks.com.

8 oz. Monterey Jack cheese

8 oz. Cheddar cheese

3 eggs

1/2 cup green taco sauce

2 jalapeño peppers

Shred the cheeses and mix. Layer half in a 9: x 13" pan. Beat the eggs and add to the 1/2 cup of taco sauce. Pour this mixture over the cheeses and the chopped jalapeño peppers. Top with the other half of the cheeses. Bake for 30 minutes at 350 or until the center is slightly firm. 

To serve, cut into small squares and place on tortilla or nacho chips. 

Note: You may substitute any soft white cheese for the Monterey Jack; and may substitute enchilada sauce for the taco sauce.