| Prep time: | 30 Min |
| Cook time: | 20 Min |
| Ready in: | 2 Hrs 50 Min |
| SERVINGS: |
| Original yield: 4 servings |
INGREDIENTS
* 1 cup water
* 1/3 cup teriyaki sauce
* 2 tablespoons lime juice
* 2 teaspoons minced garlic
* 1 teaspoon liquid smoke flavoring
* 1/2 teaspoon salt
* 1/4 teaspoon ground ginger
* 1/4 teaspoon tequila
* 4 skinless, boneless chicken breast halves
* 1/4 cup mayonnaise
* 1/4 cup sour cream
* 1 tablespoon milk
* 2 teaspoons minced tomato
* 1 1/2 teaspoons chopped green chile peppers
* 1 teaspoon minced onion
* 1/4 teaspoon dried parsley
* 1/4 teaspoon hot pepper sauce
* 1 pinch salt
* 1 pinch dried dill weed
* 1 pinch paprika
* 1 pinch cayenne pepper
* 1 pinch ground cumin
* 1 pinch chili powder
* 1 pinch ground black pepper
* 1 cup shredded Cheddar/Monterey Jack cheese blend
* 2 cups crumbled corn chips
DIRECTIONS
* To Marinate: Combine the water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
* To Make Mexi-Ranch Dressing: Combine the mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
* Preheat oven to Grill/Broil.
* Remove chicken from marinade, discarding any remaining marinade. Grill/broil chicken for 3 to 5 minutes per side, or until cooked through and juices run clear.
* Arrange cooked chicken in a 9x13 inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
* Spread a bed of about 1/2 cup crumbled corn chips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
