Gruyere Rolls with Pecan-Chile Salsa

Ingredients

• 4  árbol chiles dried
• 4  flour tortillas warmed
• 1 clove garlic unpeeled
• 8 ounces gruyère cheese smoked or any other cheese, sliced into 1/2-inch logs
• 3 tablespoons honey 
• 1  pears such as bartlett, cut into 1/4-inch slices
• 0.3 cup pecans 
• 12 servings salt and pepper black freshly ground
• 12 servings vegetable oil for brushing

Equipment

• frying pan
• baking sheet
• oven
• blender
• toothpicks

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. Season with salt and freshly ground black pepper.
6. Preheat the oven to 400 degrees F.
7. 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.
8. 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.
9. Place the rolls on a greased baking sheet and bake until tortillas are crunchy, about 35 minutes.
10. Let the rolls cool enough to handle, about 5 minutes.
11. Cut into thirds and serve warm or at room temperature with the pecan-chile salsa.