Ingredients

• 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
• 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

Directions

1. Prepare marinade by combining marinade ingredients (the first 8 ingredients from above) 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 remaining ingredients (except the last two) 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. 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.

4. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted. 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.

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