Preheat oven to 350 degrees F. Spray 9×13-inch baking pan with cooking spray.
In a large bowl, combine the cheese blend, Oaxaca cheese, chiles, garlic, cilantro, scallions, and jalapeños. Toss cream cheese with the cheese mixture; set aside. In a small bowl, beat together the eggs, milk, and flour. Add to cheese mixture and stir. Pour into prepared pan. Bake in preheated oven 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. To serve, cut into squares. Serve as an appetizer, part of a cheese plate, or addition to a salad.
No-stick cooking spray, Pam®
1 bag (2 pounds) shredded Mexican cheese blend, Sargento®
8 ounces shredded Oaxaca cheese
2 cans (4.5 ounces each) chopped green chiles, Ortega®
1 tablespoon garlic blend, Gourmet Garden®
1⁄2 cup chopped fresh cilantro
1⁄2 cup sliced scallions
4 fresh jalapeños, cored, seeded, and minced
1 package (8-ounce) cream cheese, cubed, Philadelphia®
1 can (12-ounce) evaporated milk, Carnation®
1⁄2 cup all-purpose flour