New Mexican Bean-and-Cheese Turnovers with Green Chile

Name: New Mexican Bean-and-Cheese Turnovers with Green Chile
Yield: Serves 8
Cuisine: US & Canada, 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

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Appears in Cook's Country October/November 2019, Cook's Country TV

Main Courses

US & Canada

Southwest (Tex-Mex)

Pasta, Grains, Rice & Beans

Eggs & Dairy

Beans

Cheese

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

SERVES8

TIME3 hours, plus 30 minutes chilling

has video

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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