INGREDIENTS

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 

DIRECTIONS

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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