New Mexican Bean-and-Cheese Turnovers with Green Chile

Name: New Mexican Bean-and-Cheese Turnovers with Green Chile
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

Main Courses
US & Canada
Southwest (Tex-Mex)
Pasta, Grains, Rice & Beans
Eggs & Dairy
Beans
Cheese

By Bryan Roof and Morgan Bolling ･ Appears in Cook's Country October/November 2019, Cook's Country TV

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

SERVES 8

TIME 3 hours, plus 30 minutes chilling

Why This Recipe Works

This is a members' feature.