Mexican Fudge & Salsa

We had a Mexican night with some friends last night. Lots of yummy food. Here's what I brought to share:

8 oz. colby cheese, shredded
8 oz. shredded mozzarella
8 oz. green salsa (salsa verde)
3 eggs
3 Tbsp. jalapeno peppers, finely chopped

Grease a 9 x 13 pan.
Place 4 oz. of colby 4 oz. of mozzarella in bottom of pan.
Mix eggs and salsa and pour over cheese.
Put remaining cheese on top.
Sprinkle jalapenos on top.
Bake at 350 for 15-20 minutes.
Serve with tortilla chips.

This dip is a nice alternative to Ro-tel dip or queso dip because it's cheesy, but firmer. The original recipe calls for cheddar and monterey jack, so these could be used as well. If I had it on hand, I would have used a pepper jack and left out the jalapenos (which were my addition to make it feel a bit more Mexican).

Another great addition to our night was my friend's salsa. Here's her recipe as well:
1/4 onion
1 clove garlic
10-oz. can Rotel original, drained
14.5-oz can diced petite tomatoes, drained
1/2 cup (a good handful) of cilantro

Process the garlic and onion in food processor.
Then pour in the drained cans of tomato and Rotel. Process.
Then toss in cilantro. Process briefly.
All done.

For a salsa from canned tomatoes, this is marvelous. It tasted SO fresh. If you're looking for a taste of summer before those ripe red tomatoes grace our vines in July, try this!