2 bags corn husks, separated and cleaned
8 cups dry masa flour (coarse grade)
1 1/2 cups shortening, heated
1 1/2 tablespoons salt
1 tablespoon baking powder
1/2 cup chili powder
1 to 2 quarts chicken broth, heated
1 1/2 pounds mild Cheddar, grated
1 1/2 pounds Monterey jack, grated
1 pound container Asiago spread
1 1/2 pounds jalapenos, roasted and peeled
1 1/2 pounds Anaheim chiles, roasted and peeled
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