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Marinade:
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi-Ranch Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/Monterey Jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see below)
1. Prepare marinade by combining the 8 marinade ingredients in a medium sized bowl. Add the chicken to the bowl, cover and refrigerate for at least
2 to 3 hours.
*
2. Prepare the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover it and refrigerate it until
needed.
*
3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill
is hot, cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
4. Arrange the cooked chicken breasts in a baking pan. Spread a layer of mexi-ranch dressing over all sides of each piece of chicken. Then sprinkle
1/4 cup of the shredded cheese blend over each chicken breast. Then broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
5. Prepare tortilla strips. (You can skip this step and just use crumbled store bought tortilla chips) Cut a stack of eight 6-inch corn tortillas in half.
Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5
minutes or until crispy. Salt lightly and cool on paper towels to drain.
6. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate
and serve with your choice of rice, and pico de gallo (see separate recipe), or salsa.
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila
4 chicken breast fillets
Mexi-Ranch Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper
1 cup shredded cheddar/Monterey Jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see below)
1. Prepare marinade by combining the 8 marinade ingredients in a medium sized bowl. Add the chicken to the bowl, cover and refrigerate for at least
2 to 3 hours.
*
2. Prepare the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover it and refrigerate it until
needed.
*
3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill
is hot, cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
4. Arrange the cooked chicken breasts in a baking pan. Spread a layer of mexi-ranch dressing over all sides of each piece of chicken. Then sprinkle
1/4 cup of the shredded cheese blend over each chicken breast. Then broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
5. Prepare tortilla strips. (You can skip this step and just use crumbled store bought tortilla chips) Cut a stack of eight 6-inch corn tortillas in half.
Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5
minutes or until crispy. Salt lightly and cool on paper towels to drain.
6. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate
and serve with your choice of rice, and pico de gallo (see separate recipe), or salsa.
