Gruyere Rolls with Pecan-Chile Salsa Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1/2 cup pecans 8 dried arbol chiles 2 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 Olive oil, for brushing
			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 and 2/3 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 olive oil. Place the rolls on a greased baking sheet or lined with foil and bake until tortillas are crunchy, about 20 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