Arugula Pesto Huarache
by V & V Supremo Foods, Inc.
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4.00
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Servings
10
ingredients
Try our innovative twist on pesto sauce. In this recipe, the huaraches have a spread of pesto, a layer of Chihuahua® melting cheese, then topped with arugula, and cherry tomatoes. Arugula Pesto Huarache. Perfect for lunch or weeknight meal.
Ingredients
Vinaigrette:
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1 Tbsp. Balsamic Vinegar
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1 ½ Tbsp. Olive oil
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1 clove garlic, minced
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¼ tsp ground black pepper
Huaraches:
6 Steps to complete
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1Preheat conventional oven to 400F.
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2In a small bowl combine balsamic vinegar, olive oil, garlic, black pepper. Set aside.
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3In a medium bowl, toss arugula, cherry tomatoes with vinaigrette. Set aside.
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4Place huaraches on a baking tray and bake for 2 minutes on each side.
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5Take the huaraches out of the oven and spread about 1 ½ Tbsp. of pesto on each huarache, top each huarache with ½ cup Chihuahua® cheese. Place back in the oven and bake for 8 minutes or until cheese has melted and is golden brown.
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6Take huaraches out of the oven and place on a serving plate. Evenly scatter the salad onto each huarache. Garnish each huarache with 2 Tbsp. of Cotija cheese. Enjoy!
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