New Mexican Bean-and-Cheese Turnovers with Green Chile | America's Test Kitchen

Ingredients

• 2 3/4 cups (13¾ ounces/390 grams) 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
• 3 garlic cloves , minced
• 1 tablespoon all-purpose flour
• 8 ounces (227 grams) mild cheddar cheese , shredded (2 cups)
• 2 quarts peanut or vegetable oil , for frying