Recipe
Ingredients
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2 tablespoons all-purpose flour
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1/2 of a (17.3-ounce package) Puff Pastry Sheets (1 sheet), thawed according to package directions
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1 can (about 16 ounces) refried beans
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1/2 cup shredded Cheddar cheese (about 2 ounces)
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3 tablespoons chopped green chiles, drained
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1/2 cup sour cream
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1/4 cup chopped tomato
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2 green onion, sliced (about 1/4 cup)
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1 tablespoon chopped fresh cilantro leaves
Directions
Heat the oven to 400°F.
Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 2 rectangles, making 6 rectangles in all. Place the pastries 2-inches apart on a baking sheet. Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheet and cool on a wire rack.
Heat the beans in a 1-quart saucepan over medium heat. Split the pastries into 2 layers, making 12 layers in all. Spread the beans on 6 bottom layers. Top with the cheese, green chiles and the top layers. Spread the top layers evenly with sour cream and sprinkle evenly with tomato, green onions and cilantro.

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