Gruyere Rolls with Pecan-Chile Salsa (Marcela Valladolid) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Ingredients:
1/4 cup pecans |
4 dried arbol chiles |
1 clove garlic, unpeeled |
salt and freshly ground black pepper |
4 flour tortillas, warmed |
8 ounces smoked gruyere cheese, or any other smoked cheese, sliced into 1/2-inch logs |
1 pear, such as bartlett, cut into 1/4-inch slices |
3 tablespoons honey |
vegetable oil, for brushing |
Directions:
1. Preheat a medium heavy skillet. Add the pecans, chiles and garlic, toasting on all sides until fragrant, about 3 minutes. Remove from the heat and let cool slightly. Remove the outer peel from the garlic and remove the stems from the chiles. Transfer the pecans, garlic, chiles and1/3 cup water to a blender and blend until smooth. Season with salt and freshly ground black pepper.
2. Preheat the oven to 400 degrees F.
3. Place the tortillas on a work surface and top with 4 slices of cheese, 4 slices of pear and then drizzle with about 2 teaspoons of honey per tortilla.
4. Fold in the sides of the tortilla over the filling and roll up to fully enclose. Secure with 2 toothpicks to prevent it from opening while baking and brush with vegetable oil.
5. Place the rolls on a greased baking sheet and bake until tortillas are crunchy, about 35 minutes. Let the rolls cool enough to handle, about 5 minutes. Cut into thirds and serve warm or at room temperature with the pecan-chile salsa.
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