**Marinade**
1 c water
1/3 c teriyaki sauce
2 T lime juice
2 t garlic,Minced
1 t mesquite liquid smoke
-flavoring
1/2 t salt
1/4 t ginger,Ground
1/4 t tequila
4 chicken breast fillets
**Mexi-Ranch Dressing**
1/4 c mayonnaise
1/4 c sour cream
1 T milk
2 t tomato,Minced
1 1/2 t white vinegar
1 t minced jalapeno,Canned
slices,(nacho slices)
1 t onion,Minced
1/4 t parsley,Dried
1/4 t Tabasco pepper sauce
1/8 t salt
1/8 t dill weed,Dried
1/8 t paprika
1/8 t cayenne pepper
1/8 t cumin
1/8 t chili powder
1 ds garlic powder
1 ds black pepper,Ground
**other**
1 c cheddar/monterey jack cheese
- blend,shredded
2 c crumbled corn chips or,(see
tidbits) fried tortilla strips
1. Prepare marinade by combining marinade ingredients in a medium bowl. Add
the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium
bowl. Mix well until smooth, then cover dressing and chill 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 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 the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just
until the cheese has melted.
5. 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, or salsa. Serves 4.
Tidbits: Crumbling store-bought tortilla chips is the easy way to make the bed of
crunchy chips that the tequila lime chicken rests on. But, you can make tortilla
strips like those served at the restaurant by cutting 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.
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