Gruyere Rolls With Pecan Chile Salsa Recipes

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.

ROASTED TOMATO SALSA (SALSA ASADA)

Steps:

• Preheat a medium heavy griddle or cast-iron pan over medium-high heat. Add the whole tomatoes, serrano chile and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes.
• Transfer the vegetables and chile to a food processor and add the chicken broth and cilantro. Pulse until smooth but with some small pieces remaining, or to the desired consistency. Season with salt and pepper.
• Serve immediately or cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.

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.