INGREDIENTS
5
Anaheim chile peppers, medium-to-large
1
Bay leaf
3
Garlic cloves
2/3
Onion, medium
1 1/2 tsp
Oregano, dried
1
28- oz can Tomatoes
2
Eggs
2 cups
Chicken stock
1
all-purpose flour plus 1/4 cup
1/3 cup
All-purpose flour
1/2 tsp
Baking powder
1/2 tsp
Baking soda
1/2 tsp
Black pepper, ground
2 1/2 tsp
Kosher salt
1
olive oil plus enough to coat deep skillet to approx. 1/4-inch
1 tbsp
Olive oil
1
Vegetable/canola oil
1 cup
Cheddar cheese, grated
1/2 cup
Milk
1 cup
Monterrey jack cheese, grated