- 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
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.
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