Mexicali Napoleons

Perk up dinnertime at your house with these easy-to-prepare Napoleons layered with refried beans, shredded Cheddar, green chiles, sour cream, tomatoes and green onions.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • Serves: 6

Recipe

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 of a (17.3-ounce package) Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
  • 1 can (about 16 ounces) refried beans
  • 1/2 cup shredded Cheddar cheese (about 2 ounces)
  • 3 tablespoons chopped green chiles, drained
  • 1/2 cup sour cream
  • 1/4 cup chopped tomato
  • 2 green onion, sliced (about 1/4 cup)
  • 1 tablespoon chopped fresh cilantro leaves

Directions

  1. Heat the oven to 400°F.

  2. 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.

  3. 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.

Layered Recipe
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