Sunday, February 10, 2008

Mexicali Napoleons

Ahhh...finally! Finally we're done eating leftover pizza from Friday night, and finally I get to try this recipe!! I had a sheet of puff pastry leftover from something, so I checked out for recipes. There were several that sounded good, but I had just about everything on hand for this one. I've been wanting to make it all week, but I wanted to wait for the husband to be well again.

Mexicali Napoleons
1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 can (about 16 oz.) Pace® Traditional Refried Beans
1/2 cup shredded Cheddar cheese
3 tbsp. drained canned chopped green chiles
1/2 cup sour cream
1/4 cup chopped tomato
2 green onions, sliced
1 tbsp. chopped fresh cilantro leaves

THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place 2" apart on baking sheet. Bake 15 min. 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, chiles and top layers. Spread top layers with sour cream. Sprinkle with tomatoes, green onions and cilantro.


Mmmm...I can't wait to try it! I'm not sure what we're going to have with it, I haven't thought that far ahead yet.

No comments: