Campbell Gardens

Candied Jalapeños & Candied Habaneros

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Campbell’s Candied Jalapeño Ranch Dressing



3 tomatillos, husked and quartered

1/2 bunch cilantro

2 tablespoons of candied jalapeños

1 (16 oz. ) container fat-free sour cream                                                                                  

2 (1 oz.) package ranch dressing mix


Place tomatillos, cilantro and jalapenos into a food processor or blender.  Blend until smooth and set aside.  In another bowl combine the sour cream and ranch dressing.  Whisk in about 3/4 of the green sauce taste and adjust the heat level by adding more of the green sauce. 

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Baked Creamy Pepper Chicken



2 chicken breasts, sliced lengthwise and pounded to 1/2 inch thick  

2 cups of Planko bread crumbs

1/4 cup Ranch Seasoning, I like Jumpin Jimmy’s Rocking Ranch

4 oz cream cheeses, cut into 1/4 slices

1/3 plus cup of Campbell’s Candied Jalapeños, chopped

1/4 stick butter, cut into thin slices


Preheat oven to 375°.  Line a baking sheet with foil. Using a large plate (I like to use a paper plate for this step) add Planko bread crumbs, Ranch Seasoning and mix well. You will be adding ingredients to 4 breasts, so distribute evenly. Place a pounded chicken breast, smooth side down and open up the breast. Take the sliced cream cheese and lay along the length of the breast on one side. Spoon candied jalapeños over the cream cheese.  Fold the top over and roll into the bread crumb mixture gently.  Place on the baking sheet with the open cheese side up, add pats of butter evenly over the breasts.  Place in oven for 45 minutes or until browned and done.                                                             Let set a few minutes before slicing.  

This is delicious with such flavor!  Thank you Russ Weir for sharing how you used your Campbells Gardens Candied Jalapeños.

PS:  We also had a wilted lettuce salad and morel mushrooms to complete our meal!