Mexicali Napoleons

Recipe Ingredients

1/2		Pepperidge Farm frozen puff pastry sheets
		= (1 sheet from 17 1/4-oz size)
1		Refried beans - (abt 16 oz)
1/2 cup	73g / 2.6oz	Shredded Cheddar cheese
3 tablespoons	45ml	Drained canned chopped green chilies
1/2 cup	118ml	Sour cream
1/4 cup	15g / 0.5oz	Chopped tomato
2		Green onions - sliced (abt 1/4 cup)
1 tablespoon	15ml	Chopped fresh cilantro

Recipe Instructions

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees.

Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place 2 inches apart on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.

Heat beans. Split pastries into 2 layers, making 12 layers in all. Spread beans on 6 bottom layers. Top with cheese, chilies and top layers. Spread top layers with sour cream. Sprinkle with tomatoes, green onions and cilantro.

This recipe yields 6 napoleons.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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