Regional Side Dishes For Your Holiday Table - Part 6 - The South-West

Greetings VinoVossers!

One aspect of wine that makes it so enjoyable to explore is the sheer variety that it offers. In a similar way, one of the best things about the holiday season dinner table is the cornucopia of food on offer. In fact, for some the side dishes are a bigger draw than the traditional turkey or ham. To ensure that you and your loved ones get maximum enjoyment out of this holiday season, Team VinoVoss has put together a collection of side dish classics from across the USA so you can find something new to add to your side dish rotation this year. This is our sixth installment but you can find links to all of them below.

New England: New England Cornbread Stuffing

Mid-East: Mid-East Sweet Potato Casserole With Marshmallows

Great Lakes: Great Lakes Green Bean Casserole

Plains: Plains Wild Rice Pilaf

South-East: Southeast Collard Greens

South-West: Chilli Cheese Dinner Rolls

Rocky Mountains: Rocky Mountain Butternut Squash Soup

Pacific West: Pacific West Roasted Brussels Sprouts With Balsamic Glaze

The South-west is known for its use of chilies and cheese, which feature in many classic Tex-Mex dishes and can add a touch of the South-west to your table this November. Dinner rolls are a staple at any holiday meal, but incorporating chili and pepper jack cheese into the rolls gives them a spicy, gooey finish, perfectly complementing the soft, fluffy interior. If you are not a fan of hit spice in your food you can always omit the chilies or use regular jack cheese.

Why not add a Southwestern twist to your celebrations this year?

Chili Dinner Rolls With Pepper Jack Cheese Recipe

Servings: 12 rollsCalories: 200 per roll

Ingredients:

• All-purpose flour: 3 ¼ cups (400g)
• Active dry yeast: 1 packet (7g)
• Sugar: 2 tablespoons (30g)
• Salt: 1 teaspoon (5g)
• Milk: 1 cup (240ml), warmed to about 110°F (43°C)
• Butter (melted): 3 tablespoons (45g)
• Egg: 1 large
• Jalapeños (chopped): 2 fresh (about 40g) or Hatch chiles (if available)
• Chili powder: 1 teaspoon (5g)
• Cheddar cheese (shredded, optional): ½ cup (60g)
• Pepper Jack cheese (grated): ½ cup (60g), for topping

Instructions:

Step 1: Prepare the yeast mixture:

• In a small bowl, combine the warm milk, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.

Step 2: Mix the dough:

• In a large bowl, combine the flour, salt, and chili powder. Make a well in the center and add the yeast mixture, melted butter, and egg. Mix until the dough begins to form.

Step 3: Incorporate the chiles:

• Add the chopped jalapeños (or Hatch chiles) and mix into the dough. If using, fold in the cheddar cheese.

Step 4: Knead the dough:

• On a floured surface, knead the dough for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour as needed.

Step 5: First rise:

• Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour, or until doubled in size.

Step 6: Shape the rolls:

• After the first rise, punch down the dough and divide it into 12 equal portions. Shape each portion into a round roll and place on a greased baking sheet, spaced slightly apart.

Step 7: Second rise:

• Cover the rolls with a towel and let them rise again for 30 minutes.

Step 8: Add the pepper jack topping:

• Preheat the oven to 375°F (190°C). Before baking, sprinkle pepper jack cheese evenly over the top of each roll.

Step 9: Bake the rolls:

• Bake for 18-20 minutes, or until the rolls are golden brown and the pepper jack cheese is melted and bubbly.

Final Step: Serve:

• Allow the rolls to cool for a few minutes before serving. These cheesy, spicy rolls are perfect for adding a Southwest kick to your Thanksgiving feast.

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Being a chef is thirsty work and if you like the idea of experimenting with a little food and wine pairing as you labor away in the kitchen consider trying some of these chili cheese dinner rolls with a glass of California Chardonnay where the gentle sweetness and ripe fruit expression takes the edge off the chili kick and the dairy notes compliment the cheese.

Enjoy!

Matthew Cocks