Looking for something different to put on your salads? These croutons, with the smoky, rich flavors of the American Southwest, are sure to wake your taste buds up! Add corn, beans, and some queso fresco for a cool summer meal.
1 loaf of any of our bread recipes or your favorite commercial loaf, cut into one inch cubes, about 4 cups
2/3 cup olive oil
2 Tbsp cumin
1 tsp chipotle pepper powder or smoked paprika
zest of one lime, grated
salt, garlic powder, and onion powder to taste
Preheat oven to 350 degrees or heat a very heavy pan (such as cast iron) over medium high heat.
In a large bowl, combine bread cubes, oil, cumin, chile powder or paprika, and grated lime zest. Toss very well to coat. Either bake or fry before proceeding with final step.
To bake: Place on a baking sheet and bake for about 10 minutes, turning once during cooking, or until all bread cubes are toasty brown with crisp edges and slightly soft centers.
To fry: place bread cubes in heated pan and cook about 10-12 minutes, turning every 3-5 minutes, or until golden brown and toasted, with slightly soft centers. Remove any pieces as they seem to finish to avoid burning.
Final step: place back in bowl and sprinkle with salt, garlic powder, and onion powder, to taste. Allow to cool completely before using.