Campbell Gardens

Candied Jalapeños & Candied Habaneros

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Stuffed Bells with Chicken and Rice



4 bell peppers, red and yellow

1 box Rice a Roni, Mexican Style

2 chicken breasts, diced

1/4 cup Campbell’s candied jalapeños, coarsley chopped

2 tablespoons butter

1/2 medium onion, diced

1 cup black beans

1/2 cup cheddar cheese, shredded

salt/pepper to taste

1 clove of garlic, crushed


Pre-heat oven to 350°. Cook rice according to directions on the box for the stove top. Slice the tops off of bell peppers and remove membrane and seeds.  Cut up the tops of the peppers, dice and discard the stems.  I like to pre-cook the bell peppers, either by placing in a microwave for 5 minutes or in a pan of boiling water until fork can pierce easily.

Melt butter in saute pan and cook onions over medium-high heat until tender. Add diced chicken seasoned with salt and pepper.  Cook about 10 minutes until cooked through.  Lower heat to medium and add diced pepper tops, candied jalapeños, garlic, black beans and cook another 5 minutes.  Add rice and 1/4 cup of cheese to mixture and stir to combine and spoon into peppers.  Top with remaining cheese and place filled peppers into a baking dish and bake for 30 minutes until cheese is melted and filling hot.  

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Jack’s Burritos

Jacks 2

This recipe was shared with us by a very good friend about 30 years ago, and it still gets requested.  It is so easy to make and yet fills you up and keeps you coming back for more!                                               Thank You,  Jack


1 lb. ground hamburger

1/4 cup Campbell’s candied jalapeños, chopped

1 (10.5 oz.) can of Cream of Chicken 

1 (15 oz.) can of Red Beans, drained

1 pkg of taco seasoning

10 – 12 flour tortillas

1/2 block of processed cheese, cut into cubes

1 (10 oz.) can of Rotel, do not drain

1/2 cup of milk


Mix  hamburger and taco seasoning in skillet and cook until hamburger is done.   Add beans and candied jalapeños cook for 5 minutes.  In a separate microwave bowl add processed cheese, rotel, milk and cook until cheese is melted, stir occasionally.  Coat an 11 x 13 inch baking dish with cooking spray.  In the 11 x 13 pan spread a thin layer of the cheese mixture.  On a plate lay a flour tortilla and add spoonfuls of hamburger mixture and roll.  Continue making the burritos and place side by side in the baking dish.  Pour the rest of the cheese mixture over the top.  Place in a 350° oven and cook until cheese is bubbling.  Serve with shredded cheddar cheese, lettuce, green onions and salsa.

I hope you get many requests for this dish, it’s a good one! 

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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.

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Zippy Tuna Wraps


Zippy Tuna Wraps


1 can tuna, drained and flaked

2 tablespoons red and yellow bell peppers, chopped

2 tablespoons candied jalapeños, chopped

2 tablespoons celery, chopped

2 tablespoons green onion, chopped

4 teaspoons Dijon Mustard

2 slices sharp cheddar cheeses, halved

4 large leaf lettuce leaves


Mix tuna, peppers, celery,onion and mustard.  Place 1 cheese slice on each lettuce leaf. Top evenly with tuna mixture.  Fold in both sides of each lettuce leaf; roll up.  Serve immediately or wrap individually in plastic wrap and refrigerate until ready to serve.

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Chocolate Covered Candied Jalapeños



Campbell’s Candied Jalapeños, take seeds out

Dark chocolate

White chocolate


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.


Sweet Jalapeño Egg Salad



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


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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Mr. Campbell’s Bacon, Candied Jalapeno Cheeseburger Soup

Cheeseburger soup


1 pound lean ground beef

1 pound bacon

1/4 cup Campbell Gardens Candied Jalapenos, chopped

1 medium onion, chopped

1 cup carrots, shredded and chopped

2 stalks of celery, chopped

1 teaspoon salt

1/2 teaspoon pepper

4 cups of chicken broth

4 cups of potatoes, cut into ½ cubes

4 tablespoons of butter

1/4 cup of flour

1 1/2 cup of milk

1 pound of Velvetta Cheese, cubed

1/2 cup of sour cream


Cut bacon into small pieces and brown in skillet until crisp.  Drain on paper towel. Brown the hamburger in a skillet, breaking into small pieces.  Add Campbell’s candied jalapenos, onion, carrots and celery and sauté until onions are soft. Stir in the potatoes, salt, pepper and chicken broth.  Bring to a boil, cover and simmer until potatoes are fork tender.  In a medium saucepan melt butter and whisk in the flour and cook until just starting to brown.  Slowly add the milk with a whisk, stirring constantly until the mixture is hot and bubbly.  Remove from heat and slowly add the cubed cheese, stirring until all the cheese is melted.  Add the melted cheese slowly into the hamburger mixture and blend together. Stir in the sour cream.

Mr. Campbell will add the bacon and a spoonful of finely chopped candied jalapenos to top the bowl off.   He also likes to pull out some warm crusty bread to serve as well!