Lime Mexican Croutons

Wondering what to do with leftover bread? We had some leftover chunked sourdough bread from our traditional New Year’s Eve fondue so I made Mexican croutons to go as a soup topper with chicken “tortilla” soup for New Year’s Day. My secret ingredient to match the flavors in our soup? I added lime zest to the seasoning before putting them into the oven.

What to do:

  1. Preheat the oven to 300.
  2. Pour the chunked bread onto a cookie sheet and drizzle with a liberal amount of olive oil.
  3. Sprinkle with garlic salt, paprika and fajita spice.
  4. Top with lime zest (1 lime).
  5. Stir the bread on the pan and put it in the oven for 30 minutes.
  6. Take out and enjoy!

Related posts:

  1. Turkey Tortilla Soup
  2. Saturday Night Improv: Chorizo-stuffed chicken breast
  3. Thanksgiving Leftovers Reinvented
  4. Split-pea soup, old-people style
  5. Homemade pizza

About the Author

PR gal and foodie. Half of HouseoFoodies and half of Spruce Phoenix, a real estate investment company.