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​1 can (385 ml) evaporated milk
½ cup water
1 envelope yeast
2 tbsp organic sugar
½ tsp salt
5 cups unbleached flour
1 ½ cups grated Monterey Jack cheese
4 Anaheim peppers, chopped
1 tbsp chili powder

In small saucepan, combine evaporated milk and water. Heat to lukewarm;
​place in large bowl. Dissolve yeast in warm liquid. Add sugar, salt and 3
​cups flour. Knead on floured surface. Work in remaining flour, until smooth
​and elastic, about 8 minutes. Place in buttered bowl, turning to butter top,
​cover and let rise for 1 hour. Punch dough down; roll out to 14-12 inch
​rectangle on floured surface. Combine cheese and chili powder. Stir in
​chilies/peppers; spread over dough. Roll up dough starting at long end.
​ Cut into 1 inch sections. Place in rectangular, well-buttered casserole dish/
​baking pan. Cover and let rise 1 hour. Bake at 350° F for 20-25 minutes.




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