Campbell Gardens

Candied Jalapeños & Candied Habaneros


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Mexican Crockpot Chicken

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INGREDIENTS:

1 pkg chicken breast tenderloins

8 oz. pkg cream cheese

1 can Mexican corn, drained

1 can diced tomatoes with green chilies

1 can of red beans, pinto beans or black beans, drained

salt and pepper

1 pkg taco seasoning

1/2 cup chopped, Campbell Gardens Candied jalapeños

DIRECTIONS:

Place chicken tenderloins in the bottom of crockpot.

Add, diced tomatoes, Mexican corn, beans, taco seasoning, candied jalapeños, salt and pepper. Place the block of cream cheese on top of it all.  Turn the crockpot to high for 5 hours or low for 8 hours. Shred the chicken and then serve it over rice with sour cream, cilantro, chopped candied jalapeños and diced onion on top.   I have even made up soft tacos instead of using rice, either way it’s delicious and smells so good!  YUMMIEST

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Chocolate Covered Candied Jalapeños

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Ingredients:

Campbell’s Candied Jalapeños, take seeds out

Dark chocolate

White chocolate

Directions:

Place candied jalapeños in strainer and drain for 5 minutes.  Melt dark chocolate and dip jalapeños, completely cover with chocolate.  Place on wax paper.  Melt white chocolate and drizzle over the top of the jalapeños.  Refrigerate to set.


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Sweet Jalapeño Egg Salad

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Ingredients:

6 hard boiled eggs

1 tablespoon chopped candied jalapeños

1 green onion, finely chopped

1/4 cup diced celery

1 tablespoon mayonnaise

2 tablespoons yellow mustard

1 teaspoon candied jalapeño juice

1/2 teaspoon smoky chipotle seasoning

salt and black pepper

Directions:

Peel the eggs and roughly chop.  Stir in candied jalapeños, green onion, celery, mayonnaise, mustard, chipotle seasoning and syrup.  Add salt, black pepper to taste.  Serve on rolls or as a dip with corn chips.


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Creamy Chicken Chowder

Creamy Chicken Chowder

Ingredients:

4 slices bacon, chopped

1 onion, diced

3 tablespoons Campbell candied jalapeños, chopped

2 tablespoons butter

2 russet potatoes, diced

1 red bell pepper, diced

1 cup celery, chopped

2 cups frozen corn, thawed

salt and black pepper

2 cups milk

1 cup sour cream

3 cups chicken broth

2 cups rotisserie chicken, shredded

Cilantro

Directions:

In a large skillet cook bacon until crispy.  Place on a paper towel lined plate.  Keep 1 tablespoon of drippings, add onion, candied jalapeños, red bell pepper, celery, corn, salt and pepper and saute for about 5 minutes.  In a blender, puree half the mixture and add back to the pan.  Add milk, sour cream, chicken broth, butter and chicken and let simmer for about 5 minutes at medium high heat.  Garnish with cooked bacon and chopped cilantro.   Serve with crackers.


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Bill’s Sloppy Joes

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Ingredients:

1 pound beef tenderloin, diced

1 onion, diced

4 cloves of garlic, minced

1/4 cup Campbell’s candied jalapeños, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 can red beans, drained and rinsed

1 1/2  cups tomato sauce

2 tablespoons tomato paste

1/4 cup brown sugar

2 tablespoons of candied jalapeño brine

1/2 cup water

1 teaspoon mustard powder

black pepper

Directions:

Brown the tenderloin, onion and black pepper  in a large skillet over medium heat for 5 minutes. Stir in the garlic, Campbell’s candied jalapeños, red and green bell peppers and cook until tender.  Stir in the rest of the ingredients, reduce heat to low and simmer for 5 minutes.  Serve on crusty rolls or burger buns.  Also, great thrown into a crock-pot on low temp.until ready to serve.

As always you can tweak the amount of candied jalapeños!