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Title: Chile And Cheese Squares
Yield: 50 Squares

Ingredients

    1/2    loaf french bread
      1 cn evaporated milk - 12 oz.
      4 cn mild green chiles, chopped 
           -4.5 oun; ce
      2 c  old cheddar cheese, grated
      2 c  monterey jack cheese, grated
      4    eggs

Instructions

Cut bread on the diagonal into 1/2 inch slices. Dip
sliced into about 2/3 cup of the evaporated milk, then
gently press out as much liquid as possible.

Arrange the bread slices in a single layer in the
bottom of a lightly buttered 9 x 13 inch baking dish.
Spread half the chiles evenly on top. Sprinkle with
Cheddar, spread remaining chiles on top, then sprinkle
with Monterey Jack.

Beat eggs and 2/3 cup of evaporated milk together to
blend. Pour evenly over filling.

Bake at 350°F for 35-40 minutes, or until set and
light golden. Cool 5 minutes, then cut into small
squares. Serve warm. Tips: Add zip by mixing chopped
jalapeno peppers with the mild green chiles. To
prepare ahead, bake as above, cool, and cut into
squares. When ready to serve, reheat at 350°F about 5
minutes, or until hot. Makes about 50 squares Typed
in MMFormat by cjhartlin@msn.com Source: Summer
Weekend Cookbook

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