These are the best "con queso" squares I've ever eaten and I've had a lot of them. I think the little bit of flour is what makes them so much better, as this is the only recipe for them that I've ever seen with the flour. These are great appetizers and can be served warm, hot or room temperature.

* Exported from MasterCook *

Chile con Queso Squares

Recipe By : HLS&R Cookbook bySuzanne Epps
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese
Mexican

Amount Measure Ingredient -- Preparation Method
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1 can (4oz.) green chiles -- seeded & diced
1 pound Monterey jack cheese -- coarsely grated
1 pound cheddar cheese -- coarsely grated
4 large eggs -- separated
2/3 cup evaporated milk
1 Tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 Roma tomatoes -- sliced (optional)

Preheat oven to 325-deg. F. Combine chiles and cheese and turn into well buttered 13- by 9-inch casserole. Beat egg whites to soft peaks in small bowl. In large bowl combine yolks, evaporated milk, flour, salt and pepper. Mix well. Fold egg whites into yolk mixture and pour over cheese in caserolse using a fork to work liquid into cheese. Bake for 30 minutes. Remove from oven and arrange thin slices of tomato (over-lapping) on top of casserole. (this is optional, I've neve been able to do it and have it look worth a darn) Bake 30 minutes more or until an inserted knife comes out clean. Cool to room temperature. Cut into small squares to serve.

Can be refrigerated or frozen.

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