Mexicali Napoleons Thaw: 30 min Prep: 15 min Bake: 15 min 1/2 package (17 1/4-ounce size) Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet) 1 can (about 16 ounces) refried beans 1/2 cup shredded Cheddar cheese 3 tablespoons drained canned chopped green chilies 1/2 cup sour cream 1/4 cup chopped tomato 2 green onions, sliced (about 1/4 cup) 1 tablespoon chopped fresh cilantro 1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400°F. 2. 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. 3. 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. Makes 6 napoleons ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Pepperidge Farm.