Mexicali Napoleons
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Mexicali Napoleons

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Serves: 6

Ingredients & Directions

  • 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

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.