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Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 1/3 cup teriyaki sauce

  3. 2 tablespoons lime juice

  4. 2 teaspoons minced garlic

  5. 1 teaspoon liquid smoke flavoring

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon ground ginger

  8. 1/4 teaspoon tequila

  9. 1 lb boneless skinless chicken breast

  10. 1/4 cup mayonnaise (low fat ok)

  11. 1/4 cup sour cream (low fat ok)

  12. 1 tablespoon milk (low fat ok)

  13. 2 teaspoons minced tomatoes

  14. 1 1/2 teaspoons white vinegar

  15. 1 1/2 teaspoons minced canned jalapeno peppers

  16. 1 teaspoon minced onion

  17. 1/4 teaspoon dried parsley

  18. 1/4 teaspoon hot sauce

  19. 1/8 teaspoon dried dill weed

  20. 1/8 teaspoon paprika

  21. 1/8 teaspoon cayenne pepper

  22. 1/8 teaspoon cumin

  23. 1/8 teaspoon chili powder

  24. 1/8 teaspoon salt

  25. 1 dash black pepper

  26. 1 dash garlic powder

  27. 1 cup shredded monterey jack and cheddar cheese blend

  28. 2 cups corn chips, crumbled

Instructions Jump to Ingredients ↑

  1. Combine marinade ingredients then chicken in a medium bowl and allow to marinade for 2-3 hours.

  2. Combinine dressing ingredients in a medium bowl, cover, and chill until needed.

  3. Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through.

  4. Arrange the cooked chicken in a baking pan, brush with prepared mexi-ranch dressing, and sprinkle with cheese.

  5. Broil the chicken for 2-3 minutes, or just until the cheese has melted.

  6. Serve the chicken over a bed of crubmled chips.

  7. NOTES: Serve with Spanish rice and pico de gallo or salsa.

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