Subject: Pepperidge Farm Mexicali Napoleons
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 19 2000 - 16:47:23 EDT
Food for Thought:
The light is reached not by turning back from the darkness, but by going
through it. (Unknown)
Recipe of the Day:
Pepperidge Farm Napoleons conquer new taste territories -- the delicious
flavors of Mexico -- with a
marvelous midweek meal idea!
Pepperidge Farm Mexicali Napoleons
Thaw Time: 30 minutes
Prep Time: 15 minutes
Bake Time: 15 minutes
1/2 package (17 1/4-oz. size) Pepperidge Farm Frozen Puff Pastry Sheets
(1 sheet)
1 can (about 16 oz.) refried beans
1/2 cup shredded Cheddar cheese
3 tbsp. drained canned chopped green chilies
1/2 cup sour cream
1/4 cup chopped tomato
2 green onions, sliced
1 tbsp. chopped fresh cilantro
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, chilies and top layers. Spread top layers with sour
cream. Sprinkle with tomatoes,
green onions and cilantro. Makes 6 napoleons.
Shopping List:
Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
Shredded Cheddar cheese
Sour cream
1 can (about 16 oz.) refried beans
Canned chopped green chilies
2 green onions
Tomato
Kitchen Clip:
Thawed Pepperidge Farm Puff Pastry will unfold without breaking. Thawed
pastry can be refrigerated
for up to 2 days. Rewrap unused sheets in plastic wrap or foil and
return to the freezer.
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