Do you want to be the hit of the holidays? Then serve these along with your dips or chile or soup. Had never tasted them before and a friend, Susan, brought them to dinner the other night. Everyone just loved them and wanted the recipe.
3 cups cornbread muffin mix
1 teas chile powder
1 teas dried cilantro
1 tables chopped jalapeno peppers
Mix muffin mix as directed. She used 1/2 buttermilk and 1/2 water (as per directions on mix). Stir in the next 3 ingredients. Spread into a greased jelly roll pan. Bake until brown. Cool and cut into crouton size squares. Place croutons on greased cookie sheet, spray witholive oil spray, sprinkle with chile powder. Bake again at 350 spraying with olive oil after about 10 minutes. Continue baking until they are crisp and dry. They freeze well.
Chocolate Castles 