New Mexican Bean-and-Cheese Turnovers with Green Chile

Name: New Mexican Bean-and-Cheese Turnovers with Green Chile
Yield: Serves 8
Cuisine: Southwest (Tex-Mex)
Ingredients: 2 3/4 cups (13¾ ounces), all-purpose flour; 1 1/2 teaspoons, table salt; 1/2 teaspoon, baking powder; 6 tablespoons, lard, cut into ½-inch pieces; 4 tablespoons, lard; 1 cup, finely chopped onion; 2 , (15-ounce) cans pinto beans, drained; 1 cup, chicken broth; 1 teaspoon, table salt; 2 pounds, Anaheim chiles; 1 , jalapeño chile; 2 tablespoons, lard; 1 cup, finely chopped onion; 3 , garlic cloves, minced; 1 tablespoon, all-purpose flour; 1 cup, chicken broth; 1 teaspoon, table salt; 8 ounces, mild cheddar cheese, shredded (2 cups); 2 quarts, peanut or vegetable oil, for frying

7 comments

Appears in Cook's Country October/November 2019

These chile-drenched turnovers bring the heat (along with the beans and cheese).

SERVES8

TIME3 hours, plus 30 minutes chilling

New Mexican Bean-and-Cheese Turnovers with Green Chile

WHY THIS RECIPE WORKS

The golden, stuffed turnovers we ate at Mary & Tito's Cafe in Albuquerque, New Mexico (read about our visit here), came smothered in a lightly spicy green chile sauce that beautifully coated every bite. To re-create them, we made a quic...

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