Mexicali Napoleons
Recipe from Pepperidge Farm Puff Pastry

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.


Mexicali Napoleons

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Servings: 6
Prep Time: 55 mins
Total Time: 1 hr 10 mins
Related Categories: Mexican Casseroles, Mexican Cuisine, Vegetarian, Vegetarian Casseroles
 
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Ingredients
  • 1/2 
    of a (17.3 ounce package) Pepperidge Farm® Puff Pastry Sheets (1 sheet)
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  • 1  can
    (about 16 ounces) refried beans
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  • 1/2  cup
    shredded Cheddar cheese
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  • 3  tbsp.
    canned 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 onions , sliced
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  • 1  tbsp.
    chopped fresh cilantro leaves
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Directions
1.
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
2.
Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place 2-inch apart on a baking sheet. Bake for 15 minutes or until they're golden brown. Remove 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, chiles and top layers. Spread top layers with sour cream. Sprinkle with tomatoes, green onions and cilantro.
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