Recipe courtesy of Marcela Valladolid
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Gruyere Rolls with Pecan-Chile Salsa
Total:
1 hr
Prep:
15 min
Inactive:
5 min
Cook:
40 min
Yield:
12 rolls
Level:
Easy
Total:
1 hr
Prep:
15 min
Inactive:
5 min
Cook:
40 min
Yield:
12 rolls
Level:
Easy

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

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.

Preheat the oven to 400 degrees F.

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.

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.

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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