Gruyere Rolls With Pecan-Chile Salsa
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
58
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat a medium heavy skillet
2
Add the pecans, chiles and garlic, toasting on all sides until fragrant, about 3 minutes
3
Remove from the heat and let cool slightly
4
Remove the outer peel from the garlic and remove the stems from the chiles
5
Transfer the pecans, garlic, chiles and1/3 cup water to a blender and blend until smooth
6
Season with salt and freshly ground black pepper
7
Preheat the oven to 400 degrees F
8
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
9
Fold in the sides of the tortilla over the filling and roll up to fully enclose
10
Secure with 2 toothpicks to prevent it from opening while baking and brush with vegetable oil
11
Place the rolls on a greased baking sheet and bake until tortillas are crunchy, about 35 minutes
12
Let the rolls cool enough to handle, about 5 minutes
13
Cut into thirds and serve warm or at room temperature with the pecan-chile salsa