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Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Marinade:

  3. 1 cup water

  4. 1/3 cup prepared teriyaki sauce

  5. 2 tbsp. lime juice

  6. 2 tsp. minced garlic

  7. 1 tsp. mesquite-flavored liquid smoke

  8. 1/2 tsp. salt

  9. 1/4 tsp. ground ginger

  10. 1/4 tsp. tequila

  11. 4 boneless skinless chicken breasts

  12. Dressing:

  13. 1/4 cup prepared mayonnaise

  14. 1/4 cup sour cream

  15. 1 tbsp. milk

  16. 2 tsp. minced tomato

  17. 1 1/2 tsp. white vinegar

  18. 1 tsp. minced jalapeno chile

  19. 1 tsp. minced onion

  20. 1/4 tsp. dried parsley flakes

  21. 1/4 tsp. tabasco sauce

  22. 1/8 tsp. salt

  23. 1/8 tsp. dried dill

  24. 1/8 tsp. paprika

  25. 1/8 tsp. cayenne pepper

  26. 1/8 tsp. ground cumin

  27. 1/8 tsp. chili powder

  28. 1/8 tsp. garlic powder

  29. 1/8 tsp. pepper

  30. 1 cup shredded cheddar/monterey jack cheese blend

  31. 2 cups crumbled corn chips or fried tortilla strips

Instructions Jump to Ingredients ↑

  1. For Marinade:

  2. Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger and tequila in a medium bowl. Add chicken and turn to coat. Cover and refrigerate 2 to 3 hours.

  3. For Dressing:

  4. Whisk together mayonnaise, sour cream, milk, tomato, vinegar, jalapeno, onion, parsley, tabasco, salt, dill, paprika, cayenne, cumin, chili powder, garlic powder and pepper until smooth. Cover and refrigerate.

  5. For Chicken:

  6. Preheat grill. Remove chicken from marinade. Grill 3 to 5 minutes per side until cooked through. Preheat oven broiler on high. Place grilled chicken in a baking pan. Spread a layer of dressing over. Sprinkle with cheese. Broil 2 to 3 minutes until cheese is melted. Serve over crumbled corn chips or tortilla strips.

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