The Best Homemade Chili Toppers

Step 1

Cornbread Croutons: Cut 10-oz prepared cornbread into ¾-inch cubes (3½ cups) and place on a foil-lined baking sheet. Sprinkle with 1 tsp chili powder and ½ tsp kosher salt. Bake at 350°F until browned and crisp, 15 to 18 min.

Step 2

Crispy Cheese Bits: Spread 2 cups freshly grated Cheddar on a parchment-lined baking sheet and sprinkle with ½ tsp ground black pepper and ½ tsp garlic powder. Bake at 375°F until melted together and golden brown, 15 to 18 min. Cool and break into pieces.

Step 3

Cilantro Cream: Puree 1 cup sour cream with ¾ cup cilantro leaves, 1 chopped scallion, 1 tbsp water and ½ tsp kosher salt until smooth.

Step 4

Corn Relish: Combine ¾ cup thawed frozen corn with ¼ cup finely diced red onion, 1 tbsp each lime juice and olive oil, ½ tsp kosher salt and 2 tbsp chopped cilantro.

Step 5

Spiced Roasted Pepitas: Toss 1 cup pepitas (shelled pumpkin seeds) with 2 tsp canola oil, ½ tsp each sugar and kosher salt and ¼ tsp cayenne pepper. Roast at 400°F until toasted, 8 to 10 min.