Campbell Gardens

Candied Jalapeños & Candied Habaneros

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Roasted Potato Tacos with Campbell’s Jalapeño Dressing



Roasted Potato Tacos with Creamy Cilantro, Campbell’s Candied Jalapeños, Garlic Dressing.  Quick and hearty potato tacos are easy to fix and very satisfying at the end of the day. 


2-3 russet potatoes, coarsely chopped

1/2 red bell pepper, coarsely chopped

1/2 orange bell pepper, coarsely chopped

1/2 medium onion, coarsely chopped

2 tablespoons Olive Oil

1/2 teaspoon kosher salt

1 teaspoon ground cumin

1 teaspoon chili power

Corn tortillas

Lime wedges


Preheat oven to 420 °. Combine everything in a bowl except the tortillas and lime wedges. Toss until potatoes, onions and peppers are well coated in oil and spices. Spread the mixture out on a roasting pan. Cook for 30-40 minutes, or until potatoes are tender. While potatoes are in oven, heat up a skillet and toast the tortillas until slightly crispy. Spread the potato mixture on the tortillas and top with a spoonful of dressing, shredded cheese and salsa.  Serve with lime wedges.

Dressing Ingredients:

3 tablespoons sour cream 

1 tablespoon of mayonnaise

1 teaspoon of fresh cilantro, chopped fine

1 clove garlic, minced

1/2 teaspoon chili powder

2 teaspoons candied jalapeños, diced

1/2 teaspoon fresh lime juice

Combine all the ingredients in a bowl and whisk until smooth.

You can also use Greek yogurt and eliminate the sour cream and mayonnaise.

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Toasted Spicy Meatball Grinders

Grinder 1

Meatball Ingredients:

1/2 lb. of ground chuck

1/2 lb. of Italian sausage

2 Tbls. candied jalapeños, chopped

1 small onion, grated

3 cloves garlic, minced

1 tsp. basil

1 tsp. fennel seeds

1/4 tsp. thyme

1/4 tsp. rosemary

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup Panko breadcrumbs

1/2 cup. Parmesan cheese

1 egg, beaten

1-2 tsp. olive oil


Preheat oven to 375°. Combine the ground beef, sausage and spices in a large bowl.  Add the onion, candied jalapeños and mix well.  Add breadcrumbs, Parmesan cheese, beaten egg and 1 tsp. of olive oil.  Combine the mixture thoroughly with your hands.  Form into meatballs, about the size of a walnut, adding more olive oil as needed to hold meatballs together. Place meatballs on a foil covered baking sheet and bake for 30-35 minutes.  

Sauce Ingredients:

3 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, chopped

2 (28 oz. cans) crushed tomatoes

2 Tbl. Italian seasonings

1 tsp. red pepper flakes

1 tsp. salt

1/2 tsp. pepper

1 cup water


Heat olive oil in a large pot over medium heat.  Add chopped onion and cook until the onion is soft, about 5 minutes.  Add the garlic and cook for another minute.  Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, salt and pepper and stir together.  Add water a little at a time until the sauce reaches desired consistency.. Add the cooked meatballs to the sauce and simmer gently for 30 minutes.


4-6 hoagie rolls

Provolone or mozzarella cheese, slices

To make the grinders, preheat the oven to 400°. Place open hoagie rolls on a large baking sheet.  Spoon 3-4 meatballs into each roll along with the sauce. Top with sliced cheese. Bake for 12-15 minutes until the rolls are toasty and the cheese is browned and bubbly.