Chiles Rellenos Squares
from https://www.tasteofhome.com/

My family requests this chiles rellenos dish regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago.
—Fran Carll, Long Beach, California

FMM: My friend and neighbor, Janet, made these to serve as an appetizer, and they were very good. She used Jalapeno pepper cheese in place of the Monterey Jack. These could probably be baked in mini muffin tins, although I have not tried it. The time they take to bake would be shorter. The appetizer is take on Chiles Rellenos, a Mexican dish where charred poblano chilies are stuffed with Monterey jack cheese, dipped in an egg batter and deep fried.

3 cups shredded Monterey Jack cheese
1-1/2 cups shredded cheddar cheese
2 cans (4 ounces each) chopped green chiles, drained
2 large eggs, room temperature
2 tablespoons 2% milk
1 tablespoon all-purpose flour

Preheat oven to 375°. Sprinkle half of each cheese onto bottom of a greased 8-in. square baking dish. Layer with chiles and remaining cheeses.

Whisk together eggs, milk and flour; pour over top. Bake, uncovered, until set, 25-30 minutes. Cool 15 minutes before cutting.