24 each 6" Yellow Corn Tortillas (29495)
6 cups Barley , cooked
Poblano-Cilantro Pesto , see related recipe
3 cups Corn on Cob , grilled , cut from cob
1 1/2 cups Grape Tomatoes , quartered
3 cups Baby Arugula
1 cup Cojita Cheese , crumbled
1.) Pre-heat oven to 350°F.
2.) In a medium mixing bowl, combine barley and poblano-cilantro pesto. Mix well. Add corn and grape tomatoes in, toss reserve chilled.
3.) Bake tortillas in oven on a sheet tray lined with rack for 12-14 minutes, or until golden and toasted.
4.) To plate: Place two tortillas on a plate. Toss with 1 cup of barley mix, ¼ cup arugula and top tortillas evenly. Sprinkle with 1½ Tbsp. cojita. Serve.
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