Green Chile Cheese Fudge - cooking recipe

Ingredients

2 lbs shredded mexican cheese, ex. bagged sargento
8 ounces oaxaca cheese
9 ounces chopped green chilies, 2 cans ex. Ortega
1 tablespoon garlic powder
1/2 cup chopped cilantro
1/2 cup chopped green onion
4 fresh jalapenos, cored, seeded, and minced
8 ounces cubed cream cheese, ex. philadelphia brand
2 eggs
12 ounces evaporated milk, 1 can ex. Carnation
1/2 cup all-purpose flour

Preparation

Preheat oven to 350.
Spray 9x13 baking pan with nonstick cooking spray.
In large bowl, combine cheeses, chiles, garlic, cilantro, onions, and jalapenos. Toss cream cheese with the cheeses mixture; set aside. In a small bowl, beat together eggs, prepared pan. Bake for 35 to 45 minutes or until set. Transfer to a wire rack to cool until warm but not hot. Invert onto a baking sheet. cover; refrigerate. Cut into squares. Serve as an appetizer or as part of a cheese plate.