Gruyere Rolls with Pecan-Chile Salsa

1. 1

   Preheat a medium heavy skillet.

2. 2

   Add the pecans, chiles and garlic, toasting on all sides until fragrant, about 3 minutes.

3. 3

   Remove from the heat and let cool slightly.

4. 4

   Remove the outer peel from the garlic and remove the stems from the chiles.

5. 5

   Transfer the pecans, garlic, chiles and1/3 cup water to a blender and blend until smooth.

6. 6

   Season with salt and freshly ground black pepper.

7. 7

   Preheat the oven to 400 degrees F.

8. 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. 9

   Fold in the sides of the tortilla over the filling and roll up to fully enclose.

10. 10

    Secure with 2 toothpicks to prevent it from opening while baking and brush with vegetable oil.

11. 11

    Place the rolls on a greased baking sheet and bake until tortillas are crunchy, about 35 minutes.

12. 12

    Let the rolls cool enough to handle, about 5 minutes.

13. 13

    Cut into thirds and serve warm or at room temperature with the pecan-chile salsa.

* Per serving · 4 servings · Values may vary.

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