1 (6 ounce) can milk, divided
1/4 cup butter
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped onion
1/2 cup chopped green bell pepper
Place cheese in a medium mixing bowl. Beat in milk until smooth. Gradually beat in butter, mixing before adding. Transfer mixture to a separate bowl, and stir in cream cheese. Stir with spoon until about half of cream cheese mixture sticks. Shape cream cheese mixture into 2/3 to 1/2 inch balls. Roll balls into small rectangles. Place about 2 inches apart on ungreased cookie sheets.
Brush cheese with flour and sprinkle with remaining 1/4 cup of cheese. Bake 10 minutes in the preheated oven, until bubbly and golden brown. Remove cookie sheets from oven, and cool on wire rack.