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Nutrition Facts
Serving Size 74 g
(Approx. 6 Servings)
Amount Per Serving
Calories 180 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 480 mg 20%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 8 g
Vitamin A 20% Iron 2%
Vitamin C 6% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Asiago Fricos with Arugula
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

8 Oz Asiago cheese
1 Tsp thyme
2 Oz baby arugula
1/4 cup(s) Kalamata olives, quartered
3 Oz H-E-B Angel Sweet Tomatoes, quartered
1 Tbsp Fini Reduction of Balsamic Venegar with Fig
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Instructions

1
In a medium bowl mix cheese and thyme, then chill.
2
Heat a non-stick skillet over medium heat.
3
Carefully drop 1 1/2 tablespoons of cheese in skillet to make a small circle.
4
When cheese melts together and starts to become firm, about 2 minutes, flip gently.
5
With a spatula remove from pan and bend gently into a taco shaped shell over a spoon handle or edge of a cutting board, allow to cool.
6
Just before serving, gently load arugula, olives and tomatoes into Asiago "taco" shell. Drizzle with balsamic glaze and serve immediately.

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