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Tuesday, November 8, 2011

Mexican Fudge and Nacho Salad

Nacho Salad: on a prepared baking sheet ( spray with canola oil) place blue corn chips, taco meat, chopped black olives, green chile's, shredded cheddar cheese.

Place under a broiler until cheese is melted and golden brown.

Serve nachos over a bed of lettuce, add guacamole, sour cram, green chile salsa.

Mexican Fudge Recipe from my favorite Fort Worth Texas salsa- Mrs. Renfro's Jalapeno Green Salsa ( Hot ).    Mrs. Renfro’s Mexican Fudge

Spread one half pound grated cheddar cheese in a 9 x 11 glass baking dish or a 7 x 11 baking dish.

Combine three well-beaten eggs and 1/4 jar of Mrs. Renfro’s Green Salsa ( 4 ounces) and spread on cheese. Spread a half pound grated cheese on top.

Bake at 350 F for 30 minutes.

Cool 10 minutes.

Cut into 1" squares.

Serve on warm tortillas.

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