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Category: Poultry I
Prep Time: Cook Time: Total Time:
Mexi-Ranch Dressing (recipe follows)
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tbsp lime juice
2 tsp minced garlic
1 tsp mesquite liquid smoke flavoring
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp tequila
4 chicken breast fillets
1 cup shredded cheddar/Monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips
Prepare marinade by combining marinade ingredients in a medium bowl. Add chicken to bowl, cover and chill for 2 to 3 hours. When you are ready to prepare entree, preheat oven to high broil. Also, preheat your barbecue or indoor grill to high heat.
When grill is hot cook marinated chicken breasts for 3 to 5 minutes per side, or until they're done. Arrange cooked chicken in a baking pan. Spread a layer of Mexi-Ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of shredded cheese blend.
Broil chicken for 2 to 3 minutes, or just until cheese has melted. Spread a bed of 1/2 cup of tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. Serves 4
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
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
1 dash garlic powder
1 dash freshly-ground black pepper
1 cup shredded Cheddar-Jack cheese
Mix all ingredients and blend until smooth.
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TEQUILA LIME CHICKEN
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Category: Poultry I
Prep Time: Cook Time: Total Time:
Mexi-Ranch Dressing (recipe follows)
Marinade
1 cup water
1/3 cup teriyaki sauce
2 tbsp lime juice
2 tsp minced garlic
1 tsp mesquite liquid smoke flavoring
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp tequila
4 chicken breast fillets
1 cup shredded cheddar/Monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips
Prepare marinade by combining marinade ingredients in a medium bowl. Add chicken to bowl, cover and chill for 2 to 3 hours. When you are ready to prepare entree, preheat oven to high broil. Also, preheat your barbecue or indoor grill to high heat.
When grill is hot cook marinated chicken breasts for 3 to 5 minutes per side, or until they're done. Arrange cooked chicken in a baking pan. Spread a layer of Mexi-Ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of shredded cheese blend.
Broil chicken for 2 to 3 minutes, or just until cheese has melted. Spread a bed of 1/2 cup of tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. Serves 4
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
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
1 dash garlic powder
1 dash freshly-ground black pepper
1 cup shredded Cheddar-Jack cheese
Mix all ingredients and blend until smooth.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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