Best Gruyere Rolls With Pecan Chile Salsa Recipes

CHILAQUILES WITH ROASTED TOMATILLO SALSA

Steps:

• Special equipment: 4 individual casserole dishes
• To make the salsa:
• Preheat the broiler or oven to 550 degrees F.
• Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
• To make the chilaquiles:
• Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
• In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
• *Cook's Note: Salsa Verde means "green sauce" and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets.
• Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets
• **Cook's Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken.
• ***Cook's Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese.

GUAJILLO SALSA

Steps:

• In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
• In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.

GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA

Steps:

• For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
• For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
• Prepare a grill for medium-high heat.
• The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

CHEESE BOMBS

Steps:

• For the dough and egg wash: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Separate the biscuits, then pat out each biscuit between your hands to flatten slightly. Lay the biscuits out on a floured work surface. Choose 1 of the 3 filling options below.
• For the mozzarella, tomato and basil filling: In the center of each biscuit, place 1 basil leaf, about 1 teaspoon sundried tomatoes and 1 mozzarella ball.
• For the Cheddar, bacon and onion filling: In the center of each biscuit, place about 1 teaspoon bacon, about 1 teaspoon caramelized onions and 1 cube of Cheddar.
• For the nacho filling: In the center of each biscuit, place about 2 teaspoons taco meat, about 1 teaspoon jalapeno and 1 cube of cheese.
• To form and bake the cheese bombs: Lightly brush some egg wash around the edge of each biscuit. Fold the dough up to enclose the filling and form a half circle. Pinch the edges closed and then fold the ends of the half circle into the center and pinch together to form a ball. Gently roll between your hands to form a nice round ball. Transfer to one of the prepared baking sheets. Repeat with the remaining dough circles. Brush each cheese bomb with the egg wash. If making the mozzarella, tomato and basil version, sprinkle the bombs with the garlic powder.
• Bake until golden brown, 10 to 12 minutes. Let rest for 5 minutes before serving. Caution: filling maybe be hot.